6 slices white bread, sliced
1/2 cup ground nutmeg
4 teaspoons dried ginger
1/4 cup poppy seeds
1 teaspoon baking soda
1 cup brown sugar
1 1/2 cups pumpkin puree
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans and set aside.
In a medium bowl, mix together the nutmeg, ginger, poppy seeds, baking soda and brown sugar. Spread mixture evenly over bread slices. Add pumpkin and brown sugar mixture and sprinkle over bread slices. Pour egg mixture over pumpkin mixture and spread over bread slices. Sprinkle with pecans.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until a tester inserted into the center of the loaf comes out clean.