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Williams Sonoma Lemon Raspberry Quick Bread Mix

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$12.95
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Summary

Our premium quick bread mix celebrates the sunny flavors of sweet berry and tangy Meyer lemon. To help you whip up a homemade loaf with beautiful pink and golden swirls, we've included two premium packets. The raspberry mix is enhanced with summery dried berries, while the lemon mix offers the perfect combination of bright citrus and creamy vanilla. Prep is easy—just blend each mix with milk, butter and eggs. Gently swirl the two together, then bake in a loaf pan. Serve your fresh-baked bread warm from the oven, spread with sweet butter or cream cheese.

  • 1 lb. 2 oz. (makes one 8" x 4" loaf)
  • Made in USA.
Ingredients
  • Raspberry Quick Bread Mix: Enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, citric acid, freeze dried raspberry powder, sodium bicarbonate, salt, freeze dried raspberry granules, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), natural vanilla flavor, natural raspberry flavor.

  • Lemon Quick Bread Mix: Enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, natural Meyer lemon flavor, natural vanilla flavor, sodium bicarbonate, salt, citric acid, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), freeze dried lemon powder.
  • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, eggs, soy, peanuts, tree nuts.
Shipping

Shipping Information

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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.

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Lemon Raspberry Swirl Quick Bread Recipe

Ingredients

Meyer Lemon Quick Bread


  • 1 Package Meyer Lemon Quick Bread mix
  • 3 Tbs. unsalted butter, melted

  • 1/3 cup milk

  • 1 egg

Raspberry Quick Bread


  • 1 Package Raspberry Quick Bread mix
  • 3 Tbs. unsalted butter, melted

  • 1/3 cup milk

  • 1 egg

Directions

Preheat oven to 350°F. Grease and flour a 4- x 8-inch loaf pan.

In a bowl, whisk together the lemon quick bread mix, butter, milk and egg until smooth. Pour into the prepared pan and spread evenly. In another bowl, whisk together the raspberry quick bread mix, butter, milk and egg until smooth. Pour into the pan and gently swirl into the lemon batter.
Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature.

Serves 10 to 12.

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