Chocolate Pumpkin Loaf

Chocolate Pumpkin Loaf
Yield: 2 loaves

Equipment:
Liquid ingredient measure cup
Dry ingredient  measuring cups
Measuring spoons
Sifter
Whisk
Two 9' X 5' bread pans
Small sized bowl
Medium sized bowl
Large size bowl
Rubber spatula
                                                                                              Toothpick
                                                                                              Wire rack/ Cutting board
                                                                                              Non-stick spray
Ingredients:
1. 3 1/4 cups Sifted Flour
2. 1/2 tsp Cinnamon
3. 1/8 tsp Nutmeg
4. 1/4 tsp Ginger
5. 2 tsp Baking soda
6. Pinch Salt
7. 1/2 cup Sifted Coco Powder

8. 2  cups Puree Pumpkin
9. 1 1/2 cup Brown Sugar
10. 1/2 cup Veg oil
11. 1/4 tsp Pure Vanilla Extract

12. 3 eggs
13. 1/4 cups Water (Room Temperature)

Steps:
Preheat oven to 350*F
Have two 9' X 5' bread pans prepared: greased with non stick spray
Have 1/4 cups Water (ingredient 13) prepared
Have 3 Eggs (ingredient 12) beaten in a separate small size bowl
Combine and sift together  ingredients 1-7  in a large size bowl
Combine ingredients 8-11 until smooth in a separate medium size bowl
Combine ingredients 8-11 and 1-7 in the large size bowl, mix
Add beaten eggs, mix
Add water and mix until mixture just comes together (to not over work the batter)
Place equal amounts of the mixture into the greased bread pans
Bake at 350*F for at least an hour
Check the loaves at one hour and test if fully cooked with a toothpick
If the loaves are not fully cooked, continue to cook the loaves for intervals of ten minutes until fully cooked
Once cooked, remove loaves from the oven and allow the loaves to slightly cool in the bread pans before removing
Remove loaves onto wire rack or cutting board
Once completely cooled, the loaves are ready for slicing