Everyone loves Williams-Sonoma's Spiced Pecan Pumpkin Quick Bread. I mean, what says fall more than the smell of pumpkin bread coming from your kitchen?

A couple of years ago I formulated a recipe to mimic the famed mix and it ended up being cheaper, healthier, and more delicious than the original!

A bag of Williams-Sonoma's Spiced Pecan Pumpkin Quick Bread mix will cost you $12. My homemade version is only $4.64!

Side-by-side the loaves look the same and they taste nearly identical. Now, there is the SLIGHTEST texture variation (I'm not going to lie to you). It is so slight that you will only be able to tell if you make both (the store bought and home-made), slice them and eat them side-by-side.

You have to realize that the Williams-Sonoma version has been formulated to be a dry mix that can sit on shelves for two years (the bag that I bought expires in 2015). If you look at the ingredients of the mix, it uses dried pumpkin and buttermilk powder. There is a slight texture variation in the home-made version because the recipe uses pumpkin puree and fresh buttermilk which makes for a moister bread (which is why there is no need for butter).

I know I am biased, I mean I don't have a blindfolded panel of expert judges (although Jacobs tried them both and couldn't tell the difference), but I really think that the homemade version tastes better. BETTER! It is soft and perfectly spiced with a robust pumpkin flavor. Ok, now I'm getting carried away ...

So, without further ado (drum roll please), here is the home-made, from scratch recipe for Williams-Sonoma's Spiced Pecan Pumpkin Quick Bread. I should charge you $12.

Eat it warm with a little bit of apple butter—Heaven.

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