Preheat the oven to 350 degrees F. Grease and flour two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Stir in the chocolate chips with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide between the two prepared loaf pans and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through baking time. Transfer pans to a wire rack to cool for 10 minutes, then remove from pans and cool completely on wire rack.