Ginger Tea Cake

Directions

1. 1
   Position a rack in the lower third of the oven and preheat to 350 degrees F.
2. 2
   Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
3. 3
   Sift the flour, baking soda, ginger and salt into a medium bowl.
4. 4
   Whisk the pumpkin, buttermilk, and vanilla in another bowl.
5. 5
   Beat the butter with an electric mixer at medium speed until smooth, about 1 minute.
6. 6
   Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more.
7. 7
   Add the eggs, 1 at a time, beating well after each addition.
8. 8
   At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour.
9. 9
   Mix briefly at medium-low speed to make a smooth batter.
10. 10
    Turn off beaters and add the crystallized ginger.
11. 11
    Finish folding batter--which will be thick--by hand with a rubber spatula.
12. 12
    Scrape batter into the prepared pan and smooth the top.
13. 13
    Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes.
14. 14
    Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool.
15. 15
    Dust with confectioners' sugar, if desired.
16. 16
    Serve.