Ginger and Pumpkin (or Not Pumpkin) Bread... allergy friendly!

This weekend called for something sumptuous, but desserts can be tough when one's husband needs dairy-free and low-histamine. I was really wanting some pumpkin bread, so I thought about how I could do it without chocolate chips and the usual pumpkin spices, and came up with this moist, decadent treat. We ate half the loaf as soon as it came out of the oven; we topped the steaming slices with non-dairy, low-histamine, soy-free butter (yeah, we party hard around here).

But you know what? This was so beyond good that I would not hesitate for a second to serve it at a party--it would make a delicious breakfast, dessert, or side dish for a meal. Seriously. Try it. This one's going in my permanent recipe box, not just the one for now while Husband's mast cell disorder is flared up.

Ginger and Pumpkin (or Not Pumpkin) Bread

1 cup white sugar
1 cup pumpkin puree (if not well tolerated, substitute butternut squash puree or other sweet orange squash puree: we have found that Sugar Pie Pumpkins don't seem to flare my husband's symptoms)
1/3 cup oil
1 large egg or egg substitute
1 cup and 3 tablespoons all-purpose flour (or gluten-free all-purpose flour)
1/2 to 1 tablespoon powdered ginger (if tolerated; leave out if not)
1 scant teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350F. Stir together sugar, pumpkin, oil, and egg until smooth. Add flour, ginger, baking soda, and salt. Stir until smooth. Place in greased loaf pan. Bake 45-65 minutes or until a toothpick inserted into the center comes out clean. Serve warm with butter or butter substitute.