This pumpkin bread uses very little butter and no oil. Steam gives it its moist texture. And buttermilk add to its wonderful flavor!

2 TBS butter

1 cup sugar

1 egg

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup buttermilk

1 1/2 cups flour

1 1/4 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

Cream butter and sugar in a large bowl with an electric mixer. Add  1 egg and beat until well mixed.

Add pumpkin and buttermilk and beat until mixed together.

In a medium bowl, sift flour, baking soda, cinnamon, nutmeg and salt.

Add to pumpkin mixture in two batches and beat until just blended.

Grease a loaf pan and pour in pumpkin bread mixture.

Grease the non shiny side of foil and put over pan, shiny side up, securing tightly.

Add 2 cups of water to the slow cooker and add the loaf pan.

Put on the slow cooker lid and cook for 3 1/2 to 4 hours on high.

Take loaf pan out of the slow cooker and turn the pumpkin bread out onto a cooking rack.

Delicious served warm with whipped cream, ice cream or in a puddle of  creme anglaise.