This Easy Iced Pumpkin Bread is Perfect for Fall

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Made without dairy, oil or refined sugars, we won’t judge you for having a slice for breakfast (and we’ll probably do the same).

This Easy Iced Pumpkin Bread is Perfect for Fall

Courtesy of celebrity nutritionist and trainer Marco Borges (think Bey and Jay), this healthy take on pumpkin bread is incredibly simple and easy to make, even for non-bakers.

INGREDIENTS

For the loaf
¾ cup pumpkin puree
½ cup sweetened vanilla almond milk
½ cup maple syrup
2 tablespoons applesauce
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar
½ cup brown rice flour
½ cup oat flour
½ cup tapioca and/or arrowroot flour
½ cup almond flour
1 tablespoon flax meal
1 tablespoon ground chia seeds
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
⅛ teaspoon sea salt, optional

For the icing
5 tablespoons coconut cream
3 tablespoons maple syrup
1 teaspoon vanilla extract

INSTRUCTIONS

  1. Add icing ingredients to a stand mixer bowl and whip until creamy and smooth. Set aside until ready to use.
  2. Preheat oven to 350F and lightly grease a small (8″ x 4″) loaf pan or line it with parchment paper.
  3. In a bowl, mix together the pumpkin puree, almond milk, maple syrup, applesauce, vanilla, and apple cider vinegar. Set aside.
  4. In another bowl, whisk together the flours, flax meal, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and salt (optional).
  5. Pour the wet ingredients over the dry and stir until just combined. Do not overmix.
  6. Pour the batter into the pan and bake for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the pan from the oven and let it cool before transferring the loaf from the pan to a wire rack.
  7. Cool completely (about 1 or 2 hours) then coat with icing, slice and serve! You can refrigerate the ice loaf before slicing so that the icing can slightly harden, making it easier to slice.

pro-tip-leftovers

 

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