Pumpkin Chocolate Chip Bread

4 ½ c. sugar
1 ½ c. oil
6 eggs, beaten
24 oz. can (3 cups) pumpkin
5 ¼ c. flour
3 tsp. salt
3 tsp. baking soda
1 ½ tsp. baking powder
¾ tsp. ground cloves
1 ½ tsp. allspice
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
1 c. water

Mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients, and add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans (makes 8 miniature loaves, or 6 medium loaves, or about 4 large loaves). Pour batter evenly into each pan and bake at 350º for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes.) Prepare the cream cheese frosting.

Frosting: 8 oz. cream cheese, softened 1 c. butter, softened

1 tsp. lemon extract (optional) 1 tsp. vanilla

2 lb. bag powdered sugar milk (if frosting gets too thick)

Blend cream cheese, butter, lemon extract and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.