3¼ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger (optional)
¼ teaspoon ground cloves (optional)
2 teaspoons baking soda
2 teaspoons salt
1¾ cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil
2½ cups sugar
4 large eggs
1 teaspoon vanilla extract
⅔ cup room temperature water
1½ cups (12 ounces) semisweet chocolate chips
Preheat the oven to 350ºF. Butter two 9x5-inch loaf pans, dust them with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add ⅔ cup water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
Fold the dry ingredients into the wet. Do not overmix.
Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 10 minutes to 1 hour and 20 minutes, rotating the pans halfway through the baking time.
Transfer the pans to a wire
rack and cool for 15 minutes. Invert the loaves onto wire racks and cool
completely before serving. The loaves will keep for 3 days, wrapped in
plastic wrap, at room temperature.