Pumpkin Apple Butter and Pumpernickle Bread
Pumpkin Apple Butter and Pumpernickle Bread
Calories 117 (15% from fat)
Fat 1.9 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 228 mg.
Carb. 22 gram
Fiber 2.2 gram
Sugar 5.6 gram
Sugar Alcohol 0 gram
Protein 3.4 gram
Pumpkin Apple Butter spread WITHOUT bread, so you can choose what bread to put it on.
Calories 37 (23% from fat)
Fat 0.9 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 18 mg.
Carb. 7 gram
Fiber 1.2 gram
Sugar 4.6 gram
Sugar Alcohol 0 gram
Protein 0.4 gram
Ingredients
1 can (15 oz.) solid-pack pumpkin (NOT Pumpkin Pie Mix!)
1/2 cup sparkling apple cider
(We used Martinelli's Sparkling Cider Juice.)
1 1/2 tsp. pumpkin pie spice (Some people prefer allspice.)
1/2 a granny smith apple (1/2 a cup), peeled and diced
2 tsp. sugar
2 Tbsp. light butter
(We used Land O Lakes Light Butter with Canola Oil.)
12 Slices of Pupmpernickle Bread
(Serve with pumpernickle bread. One slice gets two tablespoons of pumpkin apple butter.)
1. Mix all ingredients together in a non-stick saucepan. Cover and simmer on medium heat for 10 minutes, stirring occasionally.
2. Remove lid and cook for an additional 20 minutes, stirring frequently. Then puree the mix with an immersion blender or by pour it all in a food processor.
3. Toast the bread, then spread two tablespoons of pumpkin butter over each slice and enjoy for a snack.
Yield: 12Servings - 2 Tablespoons per Serving on a Slice of Pumpernickle Bread
Freeze this recipe for easy re-heating later. Make sure each serving is tightly sealed inside small freezer safe containers.
Microwave each serving for approximately 1 - 2 minutes, depending on microwave strength.
