Williams Sonoma Spiced Pecan Pumpkin Quick Bread Mix
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Made with fresh pecans and an aromatic blend of spices, this mix makes an autumn classic easy to prepare. The quick bread emerges golden brown from the oven, ready to slice and serve warm with butter or jam.
- Combines the classic fall flavor of sweet pumpkin with a custom blend of freshly ground spices: aromatic Korintje cinnamon, warming Indonesian nutmeg and spicy Chinese ginger.
- Roasted Texas pecans add a sweet crunch to the mix.
- Easy to prepare - just add eggs, butter and water.
- Perfect for an autumn brunch or served as a delectable dessert with cream cheese frosting (cream cheese frosting recipe included).
- 1 lb. 2 oz. (makes one 4" x 8" loaf or approximately 12 muffins).
- Made in USA.
- A Williams Sonoma exclusive.
- Unbleached and unbromated enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), sugar, pumpkin, dry roasted pecans, cinnamon, buttermilk, salt, sodium bicarbonate, ginger, nutmeg.
- Contains wheat/gluten, milk/dairy, tree nuts. This product is prepared and packaged using machines that may come in contact with eggs, peanuts, soy.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
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Rated 5 out of 5 by MyKidsRDogs from Perfect Thanksgiving Morning Breakfast Loaf I prepared this in the formed loaf pan sold by WS (and packaged with the mix as well) with the pumpkins on top. In my oven, I needed an extra 5 minutes of bake time, so definitely check with a toothpick. I guess because the volume is less in that formed pan than it would be in a regular rectangular one, when my loaf was done, it had a very high mound to it - making it difficult to present the loaf upside down (which is the idea of those formed loaf pans). I didn't want to cut it off, because to me, that crusted top is the best part of the bread. I think next time I make this, I'll put less into the pan and maybe make a couple of muffins to use the excess. Otherwise, it was great tasting and very moist.Date published: 2018-11-23Rated 5 out of 5 by Mohsin from Some Tips! Substitute the water for MILK, trust me it's better! Separate the yolks and the whites of the eggs. Add the yokes like normal but beat the egg whites to soft peaks, and incorporate the soft, cloudy, pollows of fluffy whites right before you fill your bundt/loaf pan, this will give your cakes a soft spongy structured crumb!!!!!Date published: 2018-11-03Rated 5 out of 5 by Lynn from Quick easy breakfast bread I thought I'd try something different for breakfast bread and I bought the pecan pumpkin bread mix. It is quick and easy to make only takes a little over 55 minutes in the oven and spread cream cheese on it right with a cup of coffee in the morning or anytimeDate published: 2018-03-05Rated 4 out of 5 by flourchild from less sugar than pumpkin latte is a plus Thought this would surpass the pumpkin latte, but family found otherwise.Date published: 2018-01-16Rated 5 out of 5 by lisakoshi from yum! Love this pumpkin bread, it's easy to make and tastes really moist and delicious!Date published: 2017-12-16Rated 5 out of 5 by Starkiss22 from I love this bread! I made a vegan version using vegan butter and “chia seed egg” as my egg substitute and it’s the bomb! It’s even better a day after it’s been in the fridge. I covered it in plastic wrap to prevent it from going hard but it it soooooo good that it’s why I came back for 4 more bags! I might order more that the new lower price. It’s a must have for all pumpkin latte lovers.Date published: 2017-11-30Rated 5 out of 5 by Hannah1978 from Delicious! This bread (more like a pound cake) mix is so delicious! I had to refrain myself from eating the whole thing when i baked it! Plus it smells great!Date published: 2016-11-25Rated 5 out of 5 by BankerWoman1 from BAKE THIS BREAD REGULARLY I buy this bread every year and bake about 10-12 of them annually. This is so easy to make and you can count on it being great every time. Williams-Sonoma is the very best Pumpkin Bread ever!Date published: 2016-11-21