Maple Cream Cheese Pumpkin Toast

Maple Cream Cheese Pumpkin Toast 

As you read in my recent blog post,  I discovered Rudi’s Pumpkin Sandwich Bread and came up with this recipe for maple cream cheese pumpkin toast. I love putting cream cheese on my toast and adding the maple gave it a sweeter flavor. I also love using maple syrup for everything as it also makes a great sweetener with a yummy flavor. Whenever you use maple syrup, I highly recommend you using Grade B a.k.a Dark Amber which has a stronger maple taste. This recipe is so easy to make and it has every ingredient of fall time all in one delicious breakfast item. This recipe is for one serving but it can easily be doubled or tripled. You can make this recipe for breakfast or it can be enjoyed as a snack.

Maple-Cream-Cheese-Pumpkin-Toast

For this recipe, I used Organic Valley Cream Cheese, 365 Organic Grade B Maple Syrup (Whole Foods Market brand), and of course Rudi’s Organic Bakery Pumpkin Sandwich Bread. You can use your favorite maple syrup and cream cheese brand, just as long as you use Rudi’s Organic Bakery Pumpkin Sandwich Bread. 🙂

 

Maple Cream Cheese Pumpkin Toast

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 1

Maple Cream Cheese Pumpkin Toast

Ingredients

  • 1 piece of Rudi’s Pumpkin Sandwich Bread, lightly toasted
  • 1 tbsp of organic cream cheese (full fat or ½ fat will work)
  • 1 tsp Grade B organic maple syrup (or Grade A)

Instructions

  1. First, lightly toast the bread. As it is toasting, take 1 tablespoon of cream cheese and put it in a small mixing bowl along with 1 teaspoon of maple syrup. Mix until smooth consistency. Once the toast is done take it out of the toaster and let it sit for a minute or 2 to cool down. Lastly, spread the cream cheese on your toast.

Notes

feel free to use either Grade B or Grade A maple syrup as long as it is organic and real maple. Also, feel free to sprinkle pumpkin spice or cinnamon on top of the cream cheese.

http://sarasorganiceats.com/maple-cream-cheese-pumpkin-toast/

I hope this satisfies your fall pumpkin obsession cravings.

Love,

Sara, “S.O.Eats”

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