Chocolate Pumpkin Bread

This recipe is from Laura Berrett. I practically ate the entire loaf by myself for breakfast the next morning after the jar party. A definite winner.

3 1/3 c. all purpose flour
3 c. sugar
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
4 eggs
1 can (15 ounce) solid pack pumpkin
2/3 c. water
2/3 c. vegetable oil
2 c. (12 ounces) semi sweet chocolate chips
1 c. sliced almonds, toasted

In a large bowl, combine the first six ingredients. In another bowl combine the eggs, pumpkin, water, and oil; stir together into dry ingredients just until moistened. Stir in chocolate chips and almonds.
Pour into two greased 9/5/3 inch loaf pans. Bake at 350* for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for ten 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