Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
Fold in the pumpkin puree (until just combined and evenly distributed)
Add in the chocolate chips and mix
Pour into 2 greased medium loaf pans (4 inches x 8 inches). The pans should be almost full, we leave about a half an inch of space.
If you are adding extra chocolate chips on top, sprinkle them on before baking
Bake at 300 F for ~1 hour 15 minutes (or until a toothpick comes out clean - oven temperatures vary so be sure to check with a toothpick starting at the hour mark)Note: Bake time varies by pan size but for our 4x8 inch metal pan it takes 1 hour 25 minutes. We recommend using medium size loaf pan for the best result but if using a larger loaf pan the bake time will need to be increased (or smaller decrease). Let cool before slicing. This can be stored at room temperature for ~3 days. Keep tightly wrapped in plastic or freeze