This 10-min breakfast sandwich adds "ahhh-yeah" to autumn mornings thanks to pumpkin, peanut butter, bananas & slices of Pepperidge Farm Swirl Oatmeal bread
Course:
bread, Breakfast, Fruit, Main Dish, Snack
Cuisine:
American
Servings: 2servings + extra peanut butter
Ingredients
1/2cup canned pumpkin puree
1/2cupnatural style peanut butter
2tablespoonsreal maple syrup
1/2teaspoonpumpkin pie spice
1teaspoon ground cinnamon
4slicesPepperidge Farm Swirl Oatmeal bread in the Maple Brown Sugar variety
1large banana
cooking sprayor butter, if you'd rather!
Powdered sugar and cinnamon for dusting
Instructions
In small bowl, mix together pumpkin, peanut butter, maple syrup and pumpkin pie spice until blended well Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter mixture on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Spray large skillet or panini press lightly with cooking spray and bring to medium heat. Add sandwiches, flipping once if using a skillet, until bread is turning toasty golden brown.
Remove sandwiches from heat, allow to cool for 1 or 2 minutes. Dust with powdered sugar and cinnamon, if desired. Cut into halves and serve.
Note: Leftover pumpkin maple peanut butter can be kept in an air-tight container in the refrigerator for up to 5 days.