chocolate chip pumpkin bread

This recipe came from a Betty Crocker Fall Baking cookbook -- you know, the little kind you find at the checkout lane at the grocery store -- that I got from my Mom in 2006. I've made several recipes from this cookbook, and they have all been absolutely delightful!

Chocolate Chip Pumpkin Bread

4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips -- I used regular
2 tablespoons chopped pecans -- I HIGHLY recommend putting these on!!
2 teaspoons sugar

1. Heat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).

2. In medium bowl, stir flour, baking soda, salt, cinnamon, and nutmeg until mixed; set aside.

3. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.

4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours. 2 loaves (16 slices each).