The Pumpkin Butter Plate
Hey, pumpkin lovah - It’s the healthy upgrade to the butter board – a pumpkin butter plate.
Full of beta carotene, B-vitamins and fiber, pumpkin is a SUPERFOOD and it’s delish to boot! Especially when you pair my homemade pumpkin bread with pumpkin butter and apple slices sprinkled with pumpkin pie spice.
Get into it!
GF Chocolate Chip Pumpkin bread
- 1 cup (140 g) AP GF flour
- 1 cup (140 g) oat flour (you can also just pulse oatmeal until fine)
- 1/2 cup (150 g) coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- pinch of sea salt salt
- 2teaspoons pure vanilla extract
- 1/3 cup (75 ml) unsweetened oat milk
- 1/3 cup (75 ml) pure coconut oil
- 1 can (15 oz) 100% pumpkin puree
- ½ cup dark chocolate chips (I use Lilly’s)
- small handful pepitas (pumpkin seeds), for topping (optional)
Instructions
Preheat oven to 350 degrees F. Lightly grease loaf pan.
Mix: In a medium size bowl, combine flours, baking powder, baking soda, spices and salt. In another bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking. Fold chocolate chips into the mix and sprinkle pumpkin seeds on top.
Bake: Pour batter into a parchment-lined loaf pan, place in oven, on center rack, and bake for about 55 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving.
Pumpkin butter
- 1 can (15 oz) 100% pumpkin puree
- 1/2 Cup Water
- 1/2 Cup sugar-free maple syrup
- 1 Tbsp Raw Apple Cider Vinegar
- 1 Tbsp Lemon Juice
- Pinch of sea salt
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
Heat all ingredients over low heat for 25-30 minutes until thick and creamy, stirring occasionally so mixture doesn’t stick. Store in mason jar for up to 3 weeks.
