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