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Warm Fall spices and cream cheese icing make this Whole Wheat Pumpkin Ginger Loaf yummy, and an unexpected ingredient makes it extraordinarily yummy!
1. Preheat oven to 350 F.
2. Grease and flour two loaf pans.
3. Put all the dry cake ingredients into a medium bowl. Use a whisk to blend the ingredients together.
4. In a large bowl, whisk all the wet cake ingredients together, mixing well (sugar is included in the wet ingredients).
5. Add the dry ingredients into the bowl of wet ingredients; stir until the flour is incorporated.
6. Stir in the crystallized ginger and/or the chopped pecans.
7. Divide the batter evenly between the two prepared loaf pans.
8. Bake at 350 F for 50-60 minutes (turn the pans halfway through the baking time); until a wooden toothpick inserted in the center, comes out clean.
9. Cool in the pans 10 minutes, then turn the loaves out of the pans and cool completely on a baking rack.
For the icing:
1. In a small bowl, beat or whisk the cream cheese and butter together until light and fluffy.
2. Beat in the confectioners’ sugar.
3. Beat in the vanilla.
4. Pour the cream cheese icing over the top of the cooled pumpkin loaves and spread it over the top only.
5. Put the iced loaves, uncovered into the refrigerator for about 15 minutes.
6. Use a serrated knife to cut the iced loaves into slices.
7. Lay the slices down on a platter, cover with plastic wrap and keep refrigerated.
Whole Wheat Pumpkin Ginger Loaf can be frozen for a couple of months, but do not ice the loaf if you are going to freeze it.
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I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!