Pumpkin Bread

by Carolyn Leslie

  • 2 cups of flour
  • 1 tsp each of salt and baking soda
  • 1/2 tsp each cinnamon, ginger, nutmeg
  • 1/4 tsp each baking powder, ground allspice, cloves
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 2/3 cup buttermilk
  • 1 cup chopped, toasted pecans (optional)

Mix flour and spices in a medium bowl.

Mix butter and sugars in a large bowl till fluffy. Beat in eggs, one at a time. Beat in pumpkin. (will look curdled)

Mix flour mixture and buttermilk, alternating the two with a mixer on low. Stir in nuts.

Bake at 350 degrees for 40-45 minutes.