Preheat oven to 350°.
Grease and lightly flour (or line with parchment paper as I did) two, 9" by 5"metal loaf pans. Set aside.
In large mixing bowl, whisk together 4 eggs and oil.
Stir in sugar until well combined.
Stir in canned pumpkin and water until thoroughly combined.
In small mixing bowl, stir together flour, pumpkin spice, baking soda and salt.
Stir flour mixture into wet ingredients until just combined.
Pour into the two 9" by 5" prepared loaf pans.
Bake at 350° for an hour and fifteen minutes or until cake tester comes out clean.
Optional: sprinkle with extra chocolate chips immediately after removing from the oven.
Let loaves cool for about thirty minutes before loosening edges with a sharp knife and removing from the pan.
Enjoy this bread warm or cool completely before slicing.