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Pumpkin Quick Bread

True to its name, this bread comes together in no time, thanks to our premium mix. And what could be more enticing than the aroma of spiced pumpkin bread studded with pecans emerging from the oven? Enjoy for breakfast or as a delectable dessert.

Ingredients:

  • 1 package (1 lb. 2 oz./509 g) spiced pecan pumpkin quick bread mix
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
  • 1 cup (8 fl. oz./250 ml) water
  • 2 eggs

Directions:

Preheat an oven to 350°F (180°C). Grease a botanical pumpkin loaf pan.

In a large bowl, combine the quick bread mix, butter, water and eggs, and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature. Serves 10 to 12.

Williams-Sonoma Kitchen