Whole Wheat Pumpkin Ginger Loaf

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.