Pumpkin-Ginger Loaf

By Hklbrries

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 cup pumpkin puree
• 1/3 cup low-fat buttermilk
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 cup sugar
• 1/3 cup light corn syrup

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 F. Spray a 5-by-9-inch loaf pan with nonstick spray. Whisk the flour, pumpkin pie spice, baking soda, salt, and baking powder in a medium bowl.

Whisk the pumpkin puree, buttermilk, egg whites, and vanilla extract in another medium bowl.

With an electric mixer on medium speed, beat the butter and sugar in a large bowl, scraping the bowl constantly, until fluffy. Stir in the corn syrup until just combined. Alternately fold in the flour mixture and pumpkin mixture in thirds, using a rubber spatula or wooden spoon, until just blended. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove the pan from the oven and let stand at room temperature for about 10 minutes. Remove the loaf from the pan and cool completely on a rack before slicing.