In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).
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