Cream butter and sugar until light and fluffy, add pumpkin and egg mix well.

Add dry ingredients and mix by hand until thoroughly mixed.

Pour mixture into a non stick bundt pan; bake 350 for 50-55 minutes. Check doneness with a toothpick.

Remove from oven, cool 2 minutes, invert cake onto a cooling rack and let stand 2 hours.

INGREDIENTS

¾ cup butter or margarine
1 ½ cups sugar
1 egg
1 ½ cups canned pumpkin
(15.5 oz can)
2 cups bread flour mix*
2 tsp. xanthan gum
1 tsp. baking powder
2 tsp. pumpkin pie spice

* Page 13 in Simply Delicious Wheat & Gluten Free Cooking