Mix ships fresh at ambient temperature.
Upon receipt, store at room temperature for up to 18 months. See best-before date on package for shelf life details.

Ingredients

Directions

Preheat oven to 350°F (180°C). Spray 8" x 4" (10cm x 20cm) loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
In medium bowl, whisk together melted butter, eggs and milk until combined. Using rubber spatula, fold in quick bread mix until combined. Pour batter in prepared loaf pan and smooth top with spatula.
Bake until toothpick inserted in center comes out clean, approx. 55–60 minutes. Remove pan from oven and let quick bread cool for 20 minutes on wire rack. Using parchment paper, remove quick bread from pan and serve warm, or let it cool completely on rack.
Serve warm or at room temperature.

Williams Sonoma Gluten-Free Quick Bread Mix, Pumpkin Chocolate Chunk