Pumpkin Chocolate Chip Bread/Cake

This is a "bread" in the same way a banana bread is - in other words, more of a cake-like texture

Ingredients

2 cups granulated sugar
1 cup vegetable oil
4 beaten eggs
1 tbsp vanilla
1 can pumpkin puree
4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/8 tsp ginger
3/4 cup chocolate chips

Optional
3/4 cup walnut pieces
substitute 2 tbsp of cocoa powder for 2 tbsp of flour

Directions

1. Preheat oven to 350º. Put a baking pan 3/4 full with water on bottom rack.
2. Mix sugars, oil, eggs, and vanilla. Mix in pumpkin.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, cloves, and cocoa powder (if desired).
4. Gradually add in dry ingredients to wet, a few spoons at a time. Leave a few spoons of flour in reserve.
5. Toss chocolate chips and nuts, if desired, in remaining flour mix. This will help keep them distributed evenly throughout the bread/cake and not all settled at the bottom.
6. Pour into 2-3 greased loaf pans, 1 large bundt pan, or 1 cake pan.
7. Put in oven on top rack over water bath. Bake for around 60 minutes. (Note: It will take closer to 90 minutes if you put it all in a bundt pan. And when you pierce it with a knife or toothpick then it will still be gooey, but it is done!)
8. Cool in pans 10 minutes before moving to wire racks to cool.

Tips

You can use almond pieces in place of or in addition to the walnut pieces.
Leave out all of the nuts for a non-nut version (duh, I know). Or leave out the chocolate chips or substitute non-dairy dark chocolate or carob chips for a non-dairy version.
This works pretty much equally well for breakfast or dessert.