Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil (or applesauce for less fat)
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

-In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

-Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

I'm not really sure what this would be like to bake in coffee cans. I wonder if you can use food storage cans? :) I read that you can also substitute a grated zucchini for one of the eggs. Who would have thought!