In a large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and allspice.
In another large bowl, whisk together pumpkin puree and canola oil.
Add the sugar and whisk again.
Add the eggs one at a time, whisking until combined.
Add the vanilla and whisk again.
Add ⅔ cup room temperature water and whisk one more time.
Stir in the chocolate chips with a rubber scraper.
Gently fold the dry ingredients into the wet just until moistened. Do not overtax.
Divide the batter evenly between the prepared pans and smooth the top.
Bake in the center of the oven for about 1 hour and 15 minutes or until a toothpick inserted in the center of a loaf comes out clean. Check your pans halfway through and if they seem like they aren’t baking evenly, rotate them in the oven.
Transfer the pans to a wire cooling rack and cool for at least 15 minutes before carefully inverting them onto the rack. Allow the loaves to cool completely before cutting and serving.
The loaves will keep wrapped in plastic wrap at room temperature for up to 3 days.
Notes
Tips for customizing
Swap the chocolate chips for your favorite chopped nuts
Use dairy free chocolate chips to make this dairy free