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Preheat oven to 350 degrees and grease two 8x4 bread pans (I also place parchment paper in the bottom of each pan and grease with baking spray).
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In a large bowl, mix all purpose flour, baking soda, salt, cinnamon, nutmeg and ginger together.
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Add in granulated sugar and brown sugar, mixing until combined.
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Make a well in the center of the dry ingredients and add in the oil. Mix until the oil is combined (the batter will be dry).
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Add in the eggs, 2 at a time, mixing until combined. (Again, the batter will be dry.)
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Pour in the water, pumpkin puree and vanilla extract and mix the batter until all dry ingredients are incorporated.
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Lastly, mix in chocolate chips.
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Divide the batter between the two bread pans.
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Bake for 55-65 minutes, or until a toothpick or cake tester comes out clean. (If the top of the bread is browning too quickly, tent a piece of non-stick foil over the top and continue baking until the center is done.)
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Allow the bread to cool 15 minutes before removing from the loaf pans. Then allow them to continue cooling on a wire rack.
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Slice, serve and enjoy!