Grilled Pennsylvania Amish Pumpkin Bread Toast

Introduction

There’s something magical about grilling classic Pennsylvania Amish pumpkin bread on the Arteflame grill. The thick slices caramelize beautifully on the flat cooktop griddle, developing a golden, crispy crust while staying soft and warmly spiced in the center. Finished with butter and maple syrup, this simple dish becomes an autumn-inspired crowd-pleaser – perfect for breakfast, brunch, or even dessert.

Ingredients

• 1 loaf of Pennsylvania-style Amish pumpkin bread, thickly sliced (about 1-inch)
• 3 tablespoons unsalted butter, melted
• Pure maple syrup, for drizzling
• A sprinkle of cinnamon (optional)
• Pinch of sea salt (optional for contrast)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack seasoned firewood over the oiled napkins.
4. Light the napkins and allow the firewood to ignite.
5. Let the grill heat for about 20 minutes until the flat cooktop griddle is fully heated – hotter near the center for perfect caramelization.

Step 2: Prepare the Pumpkin Bread

1. Slice the loaf of pumpkin bread into 1-inch thick slices.
2. Brush both sides of each slice with melted butter for a flavorful, golden sear.

Step 3: Grill the Bread

1. Place the buttered bread slices on the Arteflame’s flat cooktop, toward the hotter inner zone.
2. Grill for about 2-3 minutes per side, pressing each slice gently with a spatula for even caramelization.
3. Once golden brown and crisp on both sides, remove from the grill.

Step 4: Finish & Serve

1. Arrange the grilled pumpkin bread slices on a serving platter.
2. Drizzle generously with pure maple syrup.
3. Optionally, sprinkle cinnamon and a touch of sea salt over the top.
4. Serve warm and enjoy immediately.

Tips

• Use the inner zone of the cooktop where it’s hottest for the best caramelized edges.
• Brush the bread with more melted butter between flips to enhance the outer texture.
• Keep an eye on the bread slices – they brown quickly on the flat griddle.
• Use day-old or slightly stale bread for easier handling and better grilling texture.
• Add a pinch of nutmeg or pumpkin spice to the butter before brushing for extra autumn flavor.

Variations

1. Cream Cheese Swirl: Spread a thin layer of sweetened cream cheese between two slices, sandwich them, and grill – like a pumpkin bread grilled cheese.
2. Candied Walnut Crunch: Top the grilled bread with crushed candied walnuts and maple syrup for texture and sweetness.
3. Bourbon Maple Glaze: Mix a splash of bourbon into warm maple syrup before drizzling it over grilled slices for a grown-up upgrade.
4. Apple Cinnamon Topping: Top with sautéed cinnamon apples grilled alongside the bread for a hearty autumn brunch version.
5. Spiced Whipped Cream: Add a generous dollop of cinnamon or pumpkin spice whipped cream on top instead of syrup.

Conclusion

Grilling Pennsylvania Amish pumpkin bread on the Arteflame creates a rich, caramelized flavor that highlights the natural sweetness and spices. Topped with maple syrup and the perfect grill mark, this is one toast that’ll turn any morning or gathering into something special. Serve it straight from the grill while still warm, and enjoy the rustic simplicity that only the flat top can provide. No need for pans—just fire, steel, and flavor.

Best Pairings

• Hot apple cider ladled over cinnamon sticks
• Dark roast coffee with cinnamon or pumpkin spice creamer
• Char-grilled breakfast sausage for a savory contrast
• Freshly sliced oranges or grilled pears
• Irish cream liqueur iced coffee for a brunch-time luxury