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" loaf pan with gluten-free baking spray and line with parchment paper. Set aside.
In large bowl, whisk together melted butter, eggs and milk until combined. Using rubber spatula, fold in quick bread mix until just combined – do not overmix. Whisk out any lumps. Pour batter in prepared loaf pan and smooth top with spatula.
Bake until toothpick inserted in center comes out clean, approx. 50–55 minutes. Remove pan from oven and let quick bread cool in pan 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.
Test Kitchen Tip: Mix 1/2–3/4 cup of chopped pecans, chopped walnuts, chocolate chips, or combination of nuts and chocolate chips into batter before baking. Prepare as directed above.

Williams Sonoma Gluten-Free Quick Bread Mix, Pumpkin Spice