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Healthier Pumpkin Banana Bread {Maple Caramel Icing}
Healthier Pumpkin Banana Bread {Maple Caramel Icing}
- Recipe Submitted by Rosemary on 11/27/2014
Category: Breakfast, Breads, Fruit
Ingredients List
- For the Bread:
- 2 cups spelt flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 3 ½ teaspoons cinnamon {I use Saigon cinnamon}
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground mace
- 3 medium, very ripe bananas
- 16 oz (1 can) pumpkin puree (not pumpkin pie filling)
- 1 cup applesauce (no sugar added)
- 2 tablespoons canola oil
- ¼ cup buttermilk
- 2 cups dark brown sugar, packed
- 1 cup granulated sugar
- 4 eggs, lightly beaten
- For the Cream Cheese Frosting:
- 4 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred)
- ¼ cup unsalted butter, cold but still firm
- pinch kosher salt
- ¼ teaspoon Saigon cinnamon
- 1 ½ cups powdered sugar, sifted
- 1/3 cup Maple Caramel Sauce
Directions
For the Pumpkin Banana Bread:
1. Pre-heat the oven to 350° and butter and sugar (or flour) 2: 9 inch x 5 inch x 3 inch loaf pans or 6 mini pans.
2. In a large mixing bowl, whisk together the flours, baking soda, powder, salt and all the spices; set aside.
3. In a separate bowl {if you are using an immersion blender like me} or in the pitcher of a blender, add the bananas and process until smooth. Next add the pumpkin, applesauce and oil; process until smooth. 4. Add the buttermilk, and process to incorporate. Add the brown and granulated sugar and process until smooth. Last add the eggs and process until incorporated.
5. If you are using a blender, pour the mixture into a mixing bowl. Add half the flour mixture to the pumpkin mixture and gently fold to incorporate. Repeat with the remaining flour mixture. Fold until very few lumps remain.
6. Pour into your prepared baking pans. The batter should fill about 2/3 of the pan. It will rise! If you find yourself with extra batter, pour into muffin tins or into another small loaf pan.
7. Bake in preheated oven for 40-75 minutes. The baking time varies greatly by the pan that you choose. Start peeking at 45 minutes. When the bread no longer jiggles in the center, test with a toothpick. It should come out clean or with very few crumbs clinging to it. Cool 20 minute in the pan and then turn them out to cool completely on a wire rack.
Make the Frosting:
8. Using a handmixer, beat cream cheese, butter, salt and cinnamon on medium speed until smooth and creamy, approximately 2-3 minutes.
9. Gradually add the powdered sugar, mixing until smooth and creamy. 10. Slowly pour the caramel into the frosting in gradual increments until the frosting is a spreadable consistency and achieves the maple flavor you desire. My maple caramel was a bit runny so I added full amount but then added some more powdered sugar to thicken it back up. You can adjust to your liking.
11. Frost cool loaves with an offset spatula. The frosting will keep best in the refrigerator but it will also keep for several days at room temperature.
1. Pre-heat the oven to 350° and butter and sugar (or flour) 2: 9 inch x 5 inch x 3 inch loaf pans or 6 mini pans.
2. In a large mixing bowl, whisk together the flours, baking soda, powder, salt and all the spices; set aside.
3. In a separate bowl {if you are using an immersion blender like me} or in the pitcher of a blender, add the bananas and process until smooth. Next add the pumpkin, applesauce and oil; process until smooth. 4. Add the buttermilk, and process to incorporate. Add the brown and granulated sugar and process until smooth. Last add the eggs and process until incorporated.
5. If you are using a blender, pour the mixture into a mixing bowl. Add half the flour mixture to the pumpkin mixture and gently fold to incorporate. Repeat with the remaining flour mixture. Fold until very few lumps remain.
6. Pour into your prepared baking pans. The batter should fill about 2/3 of the pan. It will rise! If you find yourself with extra batter, pour into muffin tins or into another small loaf pan.
7. Bake in preheated oven for 40-75 minutes. The baking time varies greatly by the pan that you choose. Start peeking at 45 minutes. When the bread no longer jiggles in the center, test with a toothpick. It should come out clean or with very few crumbs clinging to it. Cool 20 minute in the pan and then turn them out to cool completely on a wire rack.
Make the Frosting:
8. Using a handmixer, beat cream cheese, butter, salt and cinnamon on medium speed until smooth and creamy, approximately 2-3 minutes.
9. Gradually add the powdered sugar, mixing until smooth and creamy. 10. Slowly pour the caramel into the frosting in gradual increments until the frosting is a spreadable consistency and achieves the maple flavor you desire. My maple caramel was a bit runny so I added full amount but then added some more powdered sugar to thicken it back up. You can adjust to your liking.
11. Frost cool loaves with an offset spatula. The frosting will keep best in the refrigerator but it will also keep for several days at room temperature.
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