Thanksgiving week, I made triple ginger pumpkin bread twice. It was really, really good - the best pumpkin bread I’ve ever had. I tweaked some recipes I found online so it would be less sweet and would have lots of ginger. (The ginger flavor is not too strong, however, and is softened by the orange zest).
Here’s the recipe. Preheat oven to 350. Grease a loaf pan (I used two smaller loaf pans). Beat together in a big bowl: one cup pumkin puree, 2 slighly beaten eggs, 1/2 cup oil, 1 tb vanilla, 1/2 cup brown sugar, 2 tb granulated sugar (I used turbinado), zest of two oranges, 1 tb + 1 tsp grated fresh ginger (I grated it with a microplaner).
In a smaller bowl, mix 3/4 cup whole wheat flour, 1/2 cup regular flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp allspice. Beat into wet mixture until combined. Add 1/2 cup dried cranberries, 3 chopped dates (about 1/4 cup), 1/2 cup toasted and chopped pecans and 1/4 cup chopped candied ginger.
Pour into loaf pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. (I baked it in two smaller loaf pans and it took 34 minutes). Cool on a rack and slice. This pumpkin loaf tastes even better the next day.
I need to make this again soon.