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1. Preheat oven to 350 F.
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2. Grease and flour two loaf pans.
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3. Put all the dry cake ingredients into a medium bowl. Use a whisk to blend the ingredients together.
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4. In a large bowl, whisk all the wet cake ingredients together, mixing well (sugar is included in the wet ingredients).
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5. Add the dry ingredients into the bowl of wet ingredients; stir until the flour is incorporated.
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6. Stir in the crystallized ginger and/or the chopped pecans.
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7. Divide the batter evenly between the two prepared loaf pans.
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8. Bake at 350 F for 50-60 minutes (turn the pans halfway through the baking time); until a wooden toothpick inserted in the center, comes out clean.
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9. Cool in the pans 10 minutes, then turn the loaves out of the pans and cool completely on a baking rack.
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For the icing:
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1. In a small bowl, beat or whisk the cream cheese and butter together until light and fluffy.
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2. Beat in the confectioners' sugar.
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3. Beat in the vanilla.
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4. Pour the cream cheese icing over the top of the cooled pumpkin loaves and spread it over the top only.
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5. Put the iced loaves, uncovered into the refrigerator for about 15 minutes.
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6. Use a serrated knife to cut the iced loaves into slices.
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7. Lay the slices down on a platter, cover with plastic wrap and keep refrigerated.
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Whole Wheat Pumpkin Ginger Loaf can be frozen for a couple of months, but do not ice the loaf if you are going to freeze it.
