Cinnamon Raisin Toast with Pumpkin Butter | Canyon Bakehouse

Cinnamon Raisin Toast with Pumpkin Butter

Sweet and smooth, this seasonal butter makes a scrumptious spread for toasted Cinnamon Raisin Bread.


  • 1 Stick Butter, softened, divided

  • 1 Tbsp. Pumpkin Puree

  • 2 tsp. Honey

  • ½ tsp. Pumpkin Pie Spice

  • Pinch of Salt

  • 2 Slices Canyon Bakehouse Cinnamon Raisin Bread, toasted


  1. In a mixing bowl, whisk together 6 Tbsp. of the softened butter and the pumpkin puree. Set aside.
  2. In a small saucepan, melt the remaining 2 Tbsp. butter over low heat. Remove from the heat. Add the honey, pumpkin pie spice and pinch of salt to the saucepan and allow the mixture to rest for 2-3 minutes.
  3. Add the melted butter mixture to the mixing bowl and incorporate.
  4. Refrigerate the pumpkin butter for 1 hour before serving.
  5. Spread the whipped pumpkin butter onto two slices of toasted Cinnamon Raisin Bread.

Difficulty: Easy
Prep: 1 hr.
Cook: 10 min
Servings: 2

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