Chocolate Chip Pumpkin Bread

I intended to make friend, Kathy's pumpkin bread but didn't have enough brown sugar.  I started with a basic Betty Crocker Cookbook recipe and made several changes.  This was the result.

Chocolate Chip Pumpkin Bread

2 2/3 cup sugar
2/3 cup shortening
2 cups pumpkin (not the pumpkin pie filling)
2/3 cup water (I omitted this because I used homemade frozen pumpkin puree which had a higher water content.)
4 eggs
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground cloves
1 cup chocolate chips

Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans 9x5x3 inches or 3 loaf pans 8 1/2x4 1/2 x 2 1/2 inches.

Mix sugar and shortening together in large bowl.
Stir in pumpkin, (water, if needed) and eggs.
Mix in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in chocolate chips.
Bake for 70 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes
Run a knife between loaf and pan.
Invert on cooling rack.
Cool completely before slicing.