I've been searching for a jar of delicious apple butter for sometime but I've not been successful in finding one I like, not for spreading on toast, but to use in recipes such as breads, pancakes, scones, cakes, and cookies.
Then I found this and read the reviews and knew I had to try it...
After spending almost the entire day looking for a Pecan Pumpkin Butter recipe online
Muirhead Pecan Pumpkin Butter
If you love the Williams and Sonoma Pumpkin Pecan Butter you will love this.
It’s very similar and super easy.
Makes about 5 cups
1 large can (29 ounces) solid-pack pumpkin (Two 15 oz. cans can also be used)
1/2 cup water
2 cups (packed) light brown sugar
3 tablespoons strained fresh orange juice (juice from about 1 orange)
3 tablespoons strained fresh lemon juice (juice from 1 lemon)
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans lightly toasted and grated or very finely chopped
2. Ladle the hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard.
[Note: Instead of canning refrigerate or freeze for long-term storage.]
Then, make Pecan Pumpkin Pancakes!
Mix it all up
Use the butter in pancake, waffle, muffin, and quick bread mixes. It's also good spread on English muffins, bagels, and toast.
Here is a quick bread recipe that is excellent with this butter.
2 Tablespoons Shortening
1 Cup Your choice Pecan Pumpkin Butter or Mashed Bananas.
¾ Cup White Sugar
¾ Cup Milk
Mix in by hand
3 Cups Flour
1 Teaspoon Salt
3 ½ Teaspoons Baking Powder
¾ Cup Chopped Pecans, walnuts or Chocolate Chips optional