for the love of mayonnaise a blog about sandwiches.

It’s November. Thanksgiving is next week. When did this happen? So in an effort to hold on to the fall season a little longer since everyone will be in full winter holiday mode immediately following Turkey Day, I give you this.

This sandwich is for those of you who enjoy pumpkin, cinnamon, nutmeg, pecans, cloves, and all those other fall flavors you crazies seem to like. It’s also great if you have pumpkin bread you aren’t sure what to do with. Or if you have a desire to get started on the holiday weight gain early. If you’re masochistic and like cavities. I’m really selling this one aren’t I? To get started make this:

This particular bread recipe comes from the lovely Maura over at Teaspoon of Love. Maura is dangerous because she’s cute and sweet and she lures you in and gives you a recipe which you immediately make, immediately love and then immediately regret. And then you ask her for another one.

Pumpkin Bread
Ingredients:
15 oz. Can Pumpkin
4 Eggs
1/2 Cup Sour Cream
1/2 Cup Canola Oil
1 tsp. Vanilla
1 Cup packed Light Brown Sugar
1 Cup Granulated Sugar
3 1/2 Cups Flour
1 1/2 tsp. Salt
2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
1/4 tsp. Ground Ginger
1 Cup Confectioner Sugar
8 oz. brick Cream Cheese
Cinnamon and Sugar

Directions:
Preheat oven to 350 and grease 2 loaf pans.

In a large bowl mix the pumpkin, eggs, sour cream, canola oil, vanilla, and both sugars together until combined. In a separate bowl whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger. Mix the dry into the wet in three additions, mixing only until incorporated after each addition. Set aside.

In a small bowl mix together cream cheese and confectioners sugar.

Pour half of the pumpkin mixture evenly into the two loaf pans. Then pour half of the cream cheese mixture evenly into each pan. Pour the rest of the pumpkin mixture into both pans.

Cook until a toothpick comes out clean, about 45-50 minutes.

While you’re waiting for your pumpkin bread you gotta make some of this goodness. I added a little nutmeg but besides that the recipe comes from Melanie Ditzel on allrecipes.com. But my mother is the one that made this when I first tasted it and it was out of her recipe box that I took the print out and if any of you have a mother who cooks you know that mom’s is always the best and wherever it came before she made it is irrelevant. It will always be my mother’s recipe so long as we both shall live, no offense Melanie, thank you for giving it to my mother.

Cinnamon Coffee Frosting
Ingredients:
1 tsp. instant Coffee (or espresso) granules
1/4 tsp. ground Cinnamon
1 pinch Salt
1/2 tsp. Vanilla Extract
1/8 tsp. ground Nutmeg
1/4 Cup Butter, softened
1 1/2 Cups Confectioners Sugar
3 Tbsp. Milk (or less depending on the consistency you want)

Directions:
In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon, nutmeg and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternatively beat in confectioners sugar and milk until desired consistency is achieved.

Pumpkin Pecan Sandwich
Ingredients:
Pumpkin bread
Cinnamon Espresso Spread
Cream Cheese
Pecans, toasted

Directions:
Slice your pumpkin bread so you have two pieces. Spread on a layer of cream cheese. Then spread a layer of the cinnamon spread on top of that. Place your toasted pecans on top and then finish it off with the other piece of bread.

If you wanted to grill it in a pan you know I would totally support that. I don’t know how much of a mess it would make tho since I didn’t try it that way so good luck to you.

Make sure to share half or you’ll get a stomach ache.