Preheat the oven to 325 F. Grease a mini-loaf pan and set aside. (My loaf pan has 8 molds, so you will have extra batter.)
In a medium bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger until well combined.
In a mixer bowl fitted with the paddle attachment , beat together the softened butter, and both granulated and brown sugars until blended and slightly fluffy. Add eggs, one at a time, beating well after each addition. Beat until mixture is light and fluffy. Add in pumpkin puree, and beat until well combined. The mixture will change texture.
Add dry mixture in two parts, beating on low and mixing until just combined.
Portion the batter evenly into the mini loaf molds, and bake for 30 – 35 minutes, or until a toothpick inserted into the loaves comes out clean. Allow to cool before popping out of molds.