butter and flour (for pans)
2 c. all-purpose flour
1 tsp. each salt and baking soda
1/2 tsp. each: ground cinnamon, ginger and nutmeg
1/4 tsp. each: baking powder, ground allspice and cloves
1/2 c. unsalted butter, softened
1 c. packed dark brown sugar
1/2 c. granulated sugar
2 large eggs
1 c. canned solid-pack pumpkin
2/3 c. buttermilk
1 c. chopped, toasted pecans

Preheat oven to 350°F. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.

In a medium bowl, mix 2 cups flour, the salt, baking soda, cinnamon, ginger, nutmeg, baking powder, allspice and cloves. In a large bowl, at medium speed, beat butter and sugars until fluffy. Beat in eggs, one at a time. Beat in pumpkin (will look curdled). On low, alternately beat in flour mixture and buttermilk. Stir in pecans. Spread in prepared pans.

Bake 42 to 45 minutes until wooden pick inserted into centers tests clean. Let cool in pans on rack 10 minutes. Remove from pans. Let cool completely.

Makes 2 loaves.