Mix and butter ship fresh at ambient temperature.
Upon receipt, store mix at room temperature for up to 18 months.
Store butter unopened at room temperature for up to 48 months. Once opened, store in refrigerator and enjoy within 6 weeks.

Ingredients

Directions

Preheat oven to 350°F (180°C). Grease and flour 8" x 4" (10cm x 20cm) loaf pan.
To make pumpkin quick bread batter, in medium bowl, stir together butter, egg and water until combined. Stir in pumpkin quick bread mix until thoroughly combined.
Pour batter in prepared pan.
To make caramel quick bread batter, in medium bowl, stir together butter, egg and milk until combined. Add caramel quick bread mix and stir until thoroughly combined. Pour batter over pumpkin batter in pan. Insert knife vertically into batter and swirl briefly to create marbled look. Bake until toothpick inserted in center comes out clean, approx. 55–60 minutes.
Transfer pan to wire rack and let cool for 10 minutes. Turn loaf out onto rack.
Serve warm or at room temperature.

Williams Sonoma Pumpkin Caramel Quick Bread Mix & Caramel Pumpkin Butter