1 1/2teaspoonsground cinnamonor 1/2 teaspoon cinnamon extract - the oxalate amount hasn't been tested yet, but it is assumed to be lower than ground cinnamon
1/8teaspoonground cloves5.25mg oxalates
1cup240ml pumpkin puree (I used canned pumpkin - 12.24mg oxalates)
1/2cup113g butter or coconut oil, melted and cooled to room temperature
1/2cup110g brown sugar (12mg oxalates)
1/2cup120ml or 170g molasses (34mg oxalates)
Prepare your 9"x5" loaf pan by lining with parchment paper, letting some of the parchment hang over the edges of the pan. Preheat oven to 350°F.
Measure flour, dried ginger and cinnamon (if using), cloves, baking powder, baking soda and salt into a bowl and blend well.
In a large bowl, whisk together the pumpkin, fresh ginger, brown sugar, molasses, melted butter or oil, and eggs (and ginger and cinnamon extract, if using).
Gradually add the dry ingredients to the wet, mixing gently until just combined.
Scrape into the loaf pan, smooth out, and bake for approximately 50-55 minutes, or until a toothpick or knife inserted into the centre comes out clean. When baked, remove from oven and let cool on a rack for about ten minutes, then gently lift out by grasping edges of parchment paper. Peel parchment off, and gently slide onto the cooling rack and let cool fully before cutting.
The total oxalates for the loaf, with the replacement of ground ginger and cinnamon with extracts, is 101.59 (not accounting for the unknown cinnamon extract) which works out to approximately 6.35mg of oxalates per slice, if loaf is cut into 16 slices (just over 1/2" per slice).
*The icing I used was just a quick cream cheese icing I threw together at the last minute. I combined about 1/4 cup of cream cheese with 3 tablespoons of butter and 1/2 cup powdered sugar, and beat for approximately five minutes, until light and fluffy.