Gingerbread Butter
When I made homemade egg bagels I wanted to make some special flavored cream cheeses. Well, the homemade bagels are all gone, but this Gingerbread Butter would have been fabulous on them.
For that matter, Gingerbread Butter would be great on any bread like bagels, biscuits, French bread, or even French toast, pancakes or waffles. Try topping a baked sweet potato with this festive butter. Or, make a hot buttered rum – gingerbread style! Mmm, so many things you could do with this.
serve this sweet butter with biscuits, bagels, or fresh bread of any kind
Maybe I’ll serve it at my Christmas brunch. Oh, maybe French toast with Gingerbread Butter and Butter Pecan Syrup. Or is that gilding the lily?
This butter kind of reminds me of the apple butter at Lucille’s BBQ; but this is better because you made it yourself. And, it’s so festive.
It’s really easy to make in the food processor
Gingerbread Butter Recipe
Gingerbread Butter
Ingredients
- 1/4 cup pecans
- 1/2 cup 1 stick unsalted butter, softened
- 1 ½ tablespoons honey
- 1 tablespoon molasses
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F. Spread pecans on a cookie sheet, and bake 6-7 minutes or until toasted (this can also be done in the toaster oven). Allow pecans to cool.
- Process pecans in a food processor until coarsely ground. Add softened butter and remaining ingredients. Pulse until well blended. Place in a small bowl, cover, and chill until ready to serve. Allow butter to sit at room temperature about 30 minutes to soften before serving.
Recipe Notes
Makes 3/4 cup
Rachel @ Bakerita says
This sounds so delicious! Love the pecan addition and the fact that it doesn’t use white or brown sugar. Can’t wait to try it!
The Mrs @ Success Along the Weigh says
This looks amazing! I can’t wait to try it!
Jayne says
What a great idea! Sounds so delicious, only danger is I would spread it way too thickly!
Jordan says
What would be an expiry date to follow for this recipe?
Debi says
Keep it in a tightly closed jar in the fridge or freeze it. I would think it would be good for up to 6 months in the fridge and probably 1 year in the freezer. Though, you should check the expiration date on the butter you use to be sure. If the butter or the nuts expire they’ll give an “off” odor that will indicate they have gone bad.
Michelle Day says
Debi, this sounds so yummy! I love flavored butters. Thanks for sharing at our Winter Wonderland link party.
xoxo,
Michelle
Emily, Our house now a home says
Oh wow, this sounds amazing! I am worried I will make this and want it on everything :/
Jolina says
Gingerbread butter sounds so luxurious and such a treat! I might end up forgetting the bread and just eat this out of the jar (bad idea?)
Emily Glover says
I keep seeing so many things gingerbread it’s really making me thing I’ve got to do some gingerbread baking and making this weekend!
Melanie says
Oh, wow! Gingerbread butter sounds wonderful!
Ellie Augustin says
Oh this look so good. I can only image how amazing it must taste! YUMO. Thanks so much for sharing.
Sandra Shaffer says
Oh, I think I could eat gingerbread butter by the spoonful! Maybe I should share and serve for brunch with some scones. 🙂 Delish!
Nicole Burkholder says
What a treat! We make honey butter for special holiday meals, but this takes it over the top!
Sarah says
Gingerbread butter sounds so good! I would have it on a bagel with my morning coffee!
Michelle Myers says
This would be a lovely addition to my New Year’s Day brunch table! A taste of the holidays for sure!
Theresa Sutton says
This looks amazing! I never would have thought that this could even be something but I love gingerbread.
angela says
Oh I think this is something I need to have on hand at all times! Yum!
idigpinterest says
Oh my! You’ve got me drooling here! That looks amazing!
MamalDiane says
Yum, ginerbread butter sounds wonderful. I love using different flavored butters.
Divya @ Eat. Teach. Blog. says
I’ve heard of all sorts of butters, but have yet to attempt a gingerbread butter! That sounds delicious!