Gluten-Free Spiced Pecan Pumpkin Quick Bread
Our gluten-free quick bread mix, which uses Chef Thomas Keller’s signature Cup4Cup flour, contains flakes of pumpkin for rich flavor, plus crunchy unsalted pecans and fragrant cinnamon. Though it’s delicious eaten plain for breakfast with a cup of tea, you can also slather it with cream cheese frosting for an easy yet decadent gluten-free dessert. If you have a gluten-free flour, such as Cup4Cup, in your pantry, you can flour the pan after greasing it to ensure the bread comes out of the pan easily; if you don’t, use a nonstick pan for the best results.
For the quick bread:
- 1 package Gluten-Free Spiced Pecan Pumpkin Quick Bread
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (250 ml) water
- 2 eggs
For the cream cheese frosting (optional):
- 8 oz. (250 g) cream cheese, at room temperature
- 3 Tbs. unsalted butter, at room temperature
- 2/3 cup (155 g) sugar
- 3/4 tsp. vanilla extract
Preheat an oven to 350°F (180°C). Grease a 4-by-8-inch (10-by-20-cm) loaf pan.
In a large bowl, combine the quick bread mix, butter, water and eggs, and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack.
If making the frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese, butter, sugar and vanilla on medium-high speed until smooth and creamy, 2 to 3 minutes.
Serve the bread warm or at room temperature, passing the frosting alongside. Serves 10 to 12.
Williams-Sonoma Test Kitchen