This Easy Iced Pumpkin Bread is Perfect for Fall

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).


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.


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


  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 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 iced loaf before slicing so that the icing can slightly harden, making it easier to slice.

Make Now: Roasted Butternut Squash & Quinoa

Beyonce’s trainer is sharing a fall favorite, fresh from the pages from his new cookbook. (And it couldn’t be easier!)

Make Now: Roasted Butternut Squash & Quinoa

“This salad can be enjoyed warm or cold, and it is one of my lunchtime favorites because it’s A complete protein source with just the right amount of flavor and crunch.

We prepare this dish over the weekend, and have it ready to go in the fridge for weekday Power lunches.” — Marco Borges, celebrity nutritionist, and trainer

We’re suckers for simple, staple recipes and this beautiful bowl of goodness is no exception.


1 large butternut squash, peeled and diced
1 cup cooked quinoa
1 Hass avocado, halved, pitted, and chopped into cubes
1 small lemon, juiced
Sea salt, to taste
Ground black pepper, to taste
¼ cup pumpkin seeds (pepitas)


  1. Preheat oven to 350F. Steam the squash for 5–7 minutes. Scatter the squash bits over a parchment-lined baking sheet and roast in the oven for 10–15 minutes or until the edges are slightly browned.
  1.  In an ina mixing bowl, toss together the squash, quinoa, avocado, lemon juice, salt, and pepper. Transfer to a serving dish, sprinkle with pepitas and enjoy.

Here are the following healthy recipes

Keto Chili

Pumpkin Chocolate Chip

Coriander, pineapple, and coconut rice with meatballs







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