Six years after my first Pumpkin Bread, enter the Upside Down Pumpkin Cardamom Cake. In many ways this cake it’s not dissimilar from the OG. But his time, instead of olive oil, I’ve used vegetable oil which allows the pumpkin flavor to better shine through since that’s why we’re all here in the first place. I add an interesting blend of ground cardamom, brown sugar, and fresh ginger. And it's still baked in a 9x5 loaf pan...As a pumpkin bread should be.