in a medium sized bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
In a large bowl, cream together butter and sugar.
Mix in eggs.
Mix in the pumpkin puree
Stir on vanilla extract.
Stir in half of the dry mixture into the wet mixture just until combine.
Stir in half of the buttermilk.
Add in the rest of the dry mixture and then stir in the rest of the buttermilk. Be sure to stir gently and just until combined.
Pour batter into two greased and floured loaf pans.
Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean. Be careful not to overbake and keep in mind that the bread will continue to bake as it cools down.
Let cool before removing from pan and slicing.
This bread freezes great!
Be careful not to overbake. Bread will continue to bake a little after it comes out of the oven.