In Autumn I welcome the arrival of all things pumpkin, whether it's pumpkin lattes at Starbucks, pumpkin chocolate cookies, or pumpkin pie at Thanksgiving. So why not pumpkin sandwiches? Inspired by carrot cake with cranberries folded in, this sweet sandwich would make a great dessert or an afternoon snack with cider. Just in time for Halloween, you can make your own pumpkin bread or use a mix from a store like Trader Joe's, which is where I found the apple-cranberry chutney. Get this comfy Fall recipe now.
- 4 slices pumpkin bread
4 tablespoons apple-cranberry chutney*
1/4 cup of pecans, finely chopped
1/4 cup shredded carrot
4 tablespoons cream cheese
- In an oven, toaster oven, or on the stove, toast the pecans until they are lightly browned.
- Place four slices of bread on a work surface. On two of the slices, spread two tablespoons apple-cranberry chutney, then top with half the pecans, followed by the shredded carrots.
- On each of the other two slices, spread two tablespoons cream cheese.
- Place the cream cheese slice down onto the carrots and press gently. Cut in half to serve.
Makes 2 sandwiches.
*You can substitute cranberry sauce or relish.
- Other, Desserts
- North American
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