Ingredients:

* 1 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 cup solid pack pumpkin puree
* 1 cup packed brown sugar
* 1/2 cup buttermilk
* 1 egg
* 2 tablespoon butter, softened

Directions:

1. Preheat oven to 350 degrees.
2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Min in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

Modifications:

* I added 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon cinnamon to what was already called for in the recipe- I like flavor! In fact, next time, I think I will add even more spices.
* I decreased the salt to 1/2 teaspoon.
* I substituted whole wheat flour for half of the regular flour.
* I added a streusel topping: 1/4 cup dark brown sugar, 1 teaspoon cinnamon, 1 tablespoon flour, and 1 tablespoons melted butter. Mix all ingredients together in a small bowl until mixture is crumbly. Add more flour if necessary. Sprinkle over the top of bread batter.
* I doubled the recipe and used a mini muffin dish.