Williams-Sonoma Gluten Free Quick Breads

Williams-Sonoma Gluten Free Pumpkin BreadSometimes you don’t have time to whip up a recipe from scratch.  That’s what happened this weekend.   I needed a quick delicious treat that I could share at a party and of course would feed me.  Williams-Sonoma Gluten Free Quick Breads are the perfect answer to situations like this. Their gluten free mixes are made with Cup4Cup gluten free flour so I can count on it baking into a delicious loaf. I’m a big supporter of Cup4Cup as it really is the most versatile pre-mixed flour available in my opinion.  I know it can be pricey but since I’m usually baking for a crowd of gluten eating family and friends, I find the flour worth every penny to bake up a delicious baked good every time I use it.

As it’s October, I figured their Spiced Pecan Pumpkin Quick Bread Mix was the perfect choice.  I’ve made this quick bread several times before and gotten rave reviews out of family and friends. Most people never even realize that it’s gluten free. I do love that Williams-Sonoma has come out with several other flavors of gluten free quick breads including Apple Cider and Meyer Lemon Poppy Seed. Now if only they’d make a gluten free gingerbread one! Yum. Maybe I’ll start working on my own gluten free gingerbread loaf recipe for the holidays.

Williams-Sonoma-Gluten-Free-Quick-BreadsThe quick bread recipe is very simple. All you need to do is follow the directions on the back of the bag: add in a cup of water, 8 oz of melted butter and two eggs, stir and pour into a prepped loaf pan. I have a pumpkin vine loaf pan that I found at the Crate and Barrel outlet that I use for all my quick breads.  Sure it might be a bit funny to use a pumpkin designed pan in May but it’s hard to discern the pattern once you put some icing on top of the cake.  I love how heavy the loaf pan is and the handles make it super easy to pull from the oven. 
WS GF pumpkin bread cooling
I decided that this delicious spiced pecan pumpkin quick bread needed a bit of a cream cheese drizzle on top. So I combined 4 oz of softened cream cheese, 1/4 cup of powdered sugar, a teaspoon of vanilla, and a tablespoon of maple syrup together and then added in few tablespoons of milk until it was nice and runny. A  few drizzles off a spoon to cover the top of the quick bread was all that was needed. I’ll always keep a bag or two of Williams-Sonoma’s gluten free quick bread mixes in our pantry. They are the perfect in a pinch pre-mixed quick breads. They make it easy to take a tasty gluten free quick bread to take to any party or potluck. WS GF Pumpkin Bread

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