I've tried to bake gluten free and it's hard. Either too sweet (using alternatives to sugar) or dense as a brick (this is where Zantham Gum is important). The most I did here was pour the mix out of the package and add egg, water, and butter. It's the Thomas Keller Cup for Cup Gluten Free Spiced Pecan Pumpkin Bread (repeat that 3 times!) mix exclusively for Williams Sonoma and I don't feel at all bad about "cheating" here showing you my recipe. It's a damn good life hack when you need to pretend you are Suzy Homemaker, it smells good as it's baking, it tastes amazing, and it's easy to make. Get the mix here. PS. Isn't my new Olive Wood Laguiole Bread knife gorgeous? Loving all of my new wife presents.