Directions

1. If your pumpkin bread is freshly baked, set it aside to cool completely. While the pumpkin bread cools, preheat the oven to 350ºF and line a baking sheet with parchment paper. Spread the pumpkin seeds and chopped pecans out on the parchment in a single layer. Toast for 5–10 minutes until the nuts darken in color slightly and the aroma of toasted nuts is strong in the kitchen.

2. While the nuts are toasting, make the honey butter. In a small bowl, use a spatula to fold the Pumpkin Spice Infused Raw Honey into the softened butter. Set aside.

3. When the pumpkin bread has cooled, cut into slices about an inch thick. Place the slices on individual plates. Slather each slice with as much honey butter as you like and top with the toasted nuts. Finish with a drizzle of the remaining honey and a sprinkle of flaky sea salt, and serve.