Pumpkin Bread
adapted from: Gelson's weekly flyer

1 1/2 cups of all purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla
1 cup solid pack canned pumpkin
                1 cup brown sugar
1/2 cup buttermilk
1 egg
2 tbl softened unsalted butter


  1. Preheat the oven to 350F degrees. Grease and line a 9x5 inch loaf pan; set aside.
  2. In a medium bowl mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy. Add the pumpkin, buttermilk, egg, and vanilla. Blend well.
  4. with the mixer on low slowly add the flour.
  5. Pour the batter into a the pan and bake for 1 hour or until a cake tester inserted in the center comes out comes out clean. Cool in pan on a wire rack for 5 minutes then remove and cool completely before slicing.