Gluten Free Pumpkin Loaf

• 1 3/ 4 cups gluten free all purpose flour
• 1 1/ 2 teaspoons baking powder
• 1/ 2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/ 2 cup butter, room temperature
• 1 1/ 4 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 15 ounces pumpkin, 1 can
• 3/ 4 cup buttermilk

Preheat oven to 350°F. Prepare pan with spray or butter. Combine gluten free flour, baking powder, salt and spices. In a mixing bowl cream butter and sugar on medium high 5-7 minutes or until light and fluffy. Add eggs one at a time, mixing thoroughly between each addition.  Add vanilla. Slowly add gluten free flour mixture and blend completely. Mix in pumpkin and buttermilk. Pour batter into prepared pan. Smooth top surface of batter. Bake about 60-75 minutes minutes or until toothpick comes out clean. You may want to tent loaf with foil to keep it from over- browning. Cool before removing from pan.