Recipe courtesy of Food Network Kitchen
Save Recipe Print
1 hr 25 min
15 min
15 min
55 min
18 servings

Nutrition Info




Position a rack in the lower third of the oven and preheat to 350 degrees F.

Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.

Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.

Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.

Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Candied Ginger

Recipe courtesy of Alton Brown

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Ginger Carrot Soup

Soy Ginger Dipping Sauce

Recipe courtesy of Alton Brown

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories