This Healthier Pumpkin Banana Bread is generously spiced and is made using applesauce and spelt flour, and then spread with an addicting Maple Caramel Cream Cheese Icing.
This is the moistest quick bread that I have ever had. No contest. It has all the powerhouses of moistness: brown sugar, buttermilk, pumpkin and banana!
If you forget about the icing for a moment (which would be sad but not the end of the world), this bread is quite healthy! The only ingredient holding this pumpkin banana bread out of the Full-On-Healthy category is the sugar…because there is, um, a lot of sugar.
What do you want from me? I heart brown sugar with my pumpkin. Is that so wrong?
Aaaannnd then there is obviously the Maple Caramel Icing to completely separate this bread from Healthy. A silky, decadent maple cream cheese frosting made with my Maple Caramel Sauce.
Pure pumpkin maple bliss.
{Little sigh of pleasure}
The bread is ridiculously addictive and delicious even unadorned with frosting. It is incredibly moist and bursting with pumpkin and spices! I ate an entire mini-loaf by myself the first night. BAD.
But oh so good.
This pumpkin bread is packed full of Fall spices: cinnamon, ginger, nutmeg, cloves, allspice, and, yes, mace. Don’t forget the mace! It’s my secret ingredient that I shared in my post about Pumpkin Chocolate Chip Cookies.
I used mostly spelt flour in place of all-purpose flour in this recipe, but if you can’t find it, using 100% all-purpose flour will be just as wonderful.
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Healthier Pumpkin Banana Bread with Maple Caramel Icing
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 Large Loaves 1x
Description
This healthier Pumpkin Banana Bread is the moistest quick bread I have ever had! Packed full of pumpkin and spices and topped with a silky maple cream cheese frosting made with salted Maple Caramel Sauce!
Ingredients
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
Instructions
For the Pumpkin Banana Bread:
- 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.
- In a large mixing bowl, whisk together the flours, baking soda, powder, salt and all the spices; set aside.
- 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. 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.
- 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.
- 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.
- 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:
- Using a handmixer, beat cream cheese, butter, salt and cinnamon on medium speed until smooth and creamy, approximately 2-3 minutes.
- Gradually add the powdered sugar, mixing until smooth and creamy. 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.
- 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.
You May Also Love these Fall Favorites:
Brown Butter Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies with Brown Butter Cream Cheese Frosting
Maple Caramel Pecan Bars {These are soooooooo gooood!}
This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever
71 Comments
Shashi @ runninsrilankan
September 23, 2014 at 9:43 amSaying that Maple Caramel Icing is addicting is putting it mildly! I think I could eat myself out of a tub of that stuff! Seriously!!! And loving all the spices in your pumpkin/banana bread – this must have smelt heavenly! If I changed the all-purpose flour to rice flour, this would be totally gluten free!!!
Lindsey
September 23, 2014 at 11:58 amI know, right?! It was trouble. Is trouble…there is still a little in the fridge that I am hiding from my husband. Shh, don’t tell!
Lindsey
September 23, 2014 at 11:58 amDoes rice flour bake up the gluten flours? I’ll have to try that out!
Shashi @ runninsrilankan
September 23, 2014 at 12:19 pmIt’s not as “fluffy” as regular flour, but it seems to work ok for us- in scones/muffins/cakes so far.
Now -what’s this about you having leftovers of this loaf???? Am coming over!! 🙂
Lindsey
September 23, 2014 at 6:04 pmI’ll give it a go! I have left overs in my my freezer just for you! 🙂
Manali @ CookWithManali
September 23, 2014 at 11:20 amAhh that looks incredible! love those thick slice! Pinned!
Lindsey
September 23, 2014 at 11:43 amWho wants thin slices? No one.
marcie
September 23, 2014 at 11:40 amThis bread look so amazing, Lindsey, and that icing is killing me! Hey, at least there’s nutrition in it with the spelt flour, pumpkin, and applesauce. I’m sold, and consider it pinned. 🙂
Lindsey
September 23, 2014 at 11:43 amHaha! Thanks for the pin, Marcie!
Gayle @ Pumpkin 'N Spice
September 23, 2014 at 1:12 pmThis bread looks fantastic, Lindsey! I have yet to make pumpkin bread this year, so I can’t wait to try it out with some bananas. And your icing looks crazy good! Love the maple flavor. Pinned!
Lindsey
September 23, 2014 at 10:37 pmThanks! Oh the icing! I’m lucky any got on the bread!
Christin@SpicySouthernKitchen
September 23, 2014 at 7:35 pmIt really does look fabulously moist and that maple icing is making me drool!
Lindsey
September 23, 2014 at 10:36 pmThanks, Christin!
Jessica @ Sweet Menu
September 23, 2014 at 11:41 pmCouldn’t get past the title and the first pic with that out-of-this-world maple caramel icing! Brown sugar goes so beautifully in banana bread, I bet this bread is divine!
Lindsey
September 24, 2014 at 9:36 amHaha! I just couldn’t bear to cut down on the brown sugar…it seemed such a shame 🙂
Kelly - Life Made Sweeter
September 24, 2014 at 1:09 amWow LIndsey,, this pumpkin banana bread looks gorgeous! I am totally mesmerized by that maple icing – it sounds to DIE for! and they’re healthy too? They’re just perfect!
Lindsey
September 24, 2014 at 9:34 amWeeeelll…the bread is healthier but the frosting is 100% decadence! lol
Ella-HomeCookingAdventure
September 24, 2014 at 4:02 amThese are all looking soo good… love the cream cheese frosting for your banana bread.
Lindsey
September 24, 2014 at 9:29 amThanks, Ella!
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September 24, 2014 at 8:10 am[…] Healthier Pumpkin Banana Bread with Maple Caramel Frosting […]
Kristi @ Inspiration Kitchen
September 24, 2014 at 8:13 amI think putting Maple Caramel Icing on a healthier cake is a great idea. 🙂 Way to dress it up Lindsey! Pinned!
Lindsey
September 24, 2014 at 9:25 amI just couldn’t help myself. Some days just call for frosting 🙂
Sarah@WholeandHeavenlyOven
September 24, 2014 at 8:20 amGahhh! I think I just screamed a little bit there with excitement! This bread looks so SO soft and moist inside and wowzers that maple icing just looks spoon-worthy. Also, as you and I both know by now: Pumpkin and banana belong together. The end. Pinned! 🙂
Lindsey
September 24, 2014 at 9:21 amLol! Match made in heaven for sure, Sarah!
David @ Spiced
September 24, 2014 at 8:33 amDid I read that correctly? It wouldn’t be the end of the world if you left out the maple frosting? Lindsey!! Seriously, though, this bread is impressive. Spelt flour pumpkin bread…two thumbs up for you on that one! Just make sure to give me extra frosting on my slice.
Lindsey
September 24, 2014 at 9:17 amIf one were trying to be healthy, one could theoretically leave out the maple frosting. Totally hypothetical! Definitely didn’t happen, and you can definitely have double the frosting! Many a spoon dipped into the bowl…just sayin’!
Shikha @ Shikha la mode
September 24, 2014 at 3:05 pmThrowing my hands in the air for pumpkin bliss, cus it’s the best! Maple too!
Lindsey
September 25, 2014 at 9:14 pmHaha! Thanks, Shikha!
Joan
September 24, 2014 at 11:18 pmI’m confused, how is this healthier? I understand it has spelt flour, but it also has white flour. It also calls for applesauce but it still contains oil and buttermilk. Plus, it has THREE cups of sugar, not including the frosting. Sounds like you are just trying to get Google to rank you for “healthier pumpkin bread” – which can get you a penalty later. Good luck with that. This was my first time on your blog and it will be my last if your recipes are this misleading.
Lindsey
September 25, 2014 at 7:25 amThanks for your opinion, Joan. I called it healthier because it is relatively healthier than my other pumpkin bread which uses all white flour and 100% canola oil. I make mention at the very beginning that there is a lot of sugar. You could probably take out half but I didn’t want to. The name is to differentiate it from my other recipe when I do post that one, which is basically cake disguised as quick bread. Healthier is a relative term, which I am sure you can appreciate. I think you will find that the recipes that I call healthy really do their best to eliminate or substitute for unhealthy fats, refined sugar and unnecessary calories. If you are substituting applesauce for oil you still should add some back in, like the 2 tablespoons in this recipe, or it will completely alter the texture. The texture as written is still different than one you get with 1 cup of oil.
Arpita@ The Gastronomic Bong
September 25, 2014 at 7:01 amI am absolute sducker for this amazing pumpkin and banana combination.. The bread looks delicious and moist.. Love it!! 🙂
Lindsey
September 25, 2014 at 9:14 pmMe too! It was OOC!
ashley - baker by nature
September 26, 2014 at 8:54 amYou had me at maple caramel icing!
Lindsey
September 26, 2014 at 8:59 amAnd I would totally not judge you if you just ate the icing…because once the bread was gone (and frozen), that is exactly what I did!!1
Jacqui
September 26, 2014 at 10:06 amWow! This looks so yummy!!! I can’t wait to try it this year. Thank you for linking up to Party Time and we hope to see you again next week!
Lindsey
September 26, 2014 at 10:23 amThanks Jacqui! Will do!
Dorothy @ Crazy for Crust
September 27, 2014 at 1:18 pmOh, the maple. This is to die for!
Lindsey
September 27, 2014 at 5:02 pmI would willingly live off of this icing. Forever
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September 30, 2014 at 6:51 am[…] second most visited linky last week was for Healthier Pumpkin Bread by American Heritage Cooking. Pumpkins and Fall match up perfectly. It’s a great time to try a new […]
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Mary
October 1, 2014 at 8:05 amCan I substitute white flour for the spelt? If so, same amount? Thanks – YUM!
Lindsey
October 1, 2014 at 11:59 amYes, you can substitute the same amount of all-purpose flour for the spelt. You’re welcome! Enjoy!
Michele @ Two Raspberries
October 3, 2014 at 11:31 pm100% mouth watering! literally drooling… I need some of this 😉
Lindsey
October 4, 2014 at 1:01 pmThanks, Michelle!
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October 11, 2014 at 9:00 pm[…] <<Healthier Pumpkin Banana Bread – American Heritage Cooking>> […]
Heather Humphrey
October 13, 2014 at 3:28 pmWhat can I substitute for the white flour to make it gluten-free?
Lindsey
October 13, 2014 at 4:40 pmHi Heather, I have not experimented with making this particular recipe gluten free. You would need to substitute for the white flour and also the spelt flour, because neither is gluten free. You can try coconut flour or white rice flour. I don’t suggest quinoa flour because it has a strong taste. Good luck and let me know what you try!
Renee @ Two in the Kitchen
October 20, 2014 at 8:27 pmOh my heavens, I am DyING over that frosting right now!! It looks unbelievably amazing!!!
Lindsey
October 21, 2014 at 12:28 amThanks, renee! The frosting is definitely to die for!
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Yvonne Camp
October 27, 2014 at 11:05 pmI just made this delicious bread! It was so ridiculously moist. I used coconut oil instead of canola oil. I also used half the amount of sugar and it was still overly sweet. Next time I will cutback even more. I also added 1 tsp of vanilla bean paste. I have made hundreds of pumpkin breads however, I have to say this one is one of the moistest. I bet this would be delicious as petite fours, if baked in a jelly pan and cut in squares for the holidays.
Lindsey
October 27, 2014 at 11:44 pmSuch a great sub! I should have used coconut oil as well! There is a LOT of sugar in it. It is absolutely the moistest quick bread that I have ever had. I am glad you enjoyed it! I think it would be good as petite fours or even cake pops 🙂
Rachel
October 31, 2014 at 8:01 amOh my! Maple caramel cream cheese icing sounds just about sinful. Pinning because this looks amazing. Thanks for sharing on Merry Monday.
Lindsey
November 4, 2014 at 8:33 pmOh it is and totally worth every sinful bite!
Jade @ Jonesin' For Taste
November 2, 2014 at 12:10 amThat icing is killing me because I want some of it right now! My hubby does not like banana bread but I wonder if he would go for this. I can’t wait to try it and find out. Thanks for sharing at the Merry Monday Linky party. I hope you’ll be able to join us again next week.
Lindsey
November 4, 2014 at 8:19 pmWho doesn’t like banana bread?!?!!? Thanks for stopping by, Jade!
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Lisa Marie, High Tea for Alice
November 12, 2014 at 5:20 pmJust found this on Pinterest–thank goodness! Don’t hate me, but what would happen if I used skim milk or soy milk instead of buttermilk, less sugar and wheat flour instead of regular? My husband is super extreme… : ( but I want him to eat it! Many thanks for any insights you might have for me…
Lindsey
November 12, 2014 at 5:31 pmI’m glad you found it Lisa! I’m not 100% positive what would happen if you made those substitutions because I haven’t tried them, but these are my best guesses. Substituting anything for the buttermilk will compromise the texture but I am sure you could do it. I use low fat buttermilk (2%), so it’s really not the worst offender in this recipe. I always worry that soy milk will alter the flavor but it might work here because there are a lot of spices going on. You can definitely reduce the sugar…there is a lot of sugar. You could probably safely halve it. I would taste it before you bake it just to make sure it doesn’t need more. If you can tolerate it, try only substituting half the flour for whole wheat flour OR use whole wheat pastry flour to avoid a completely dense bread.
Lisa Marie
November 12, 2014 at 5:34 pmThank you so much for the fast response and great suggestions. I will let you know how it goes! : )))
Lindsey
November 12, 2014 at 8:25 pmPlease do! Another reader substituted coconut oil for the canola oil in addition to reducing the sugar, and she said it worked well, so you could try that too!
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Michelle
December 17, 2014 at 7:42 pmCould I use almond flour instead?
Lindsey
December 17, 2014 at 11:01 pmHi Michelle, I’ve never tried it with almond flour so I am not sure. Almond flour is a lot coarser and heavier than all-purpose, which will impact the texture of your bread.
Meena
November 18, 2015 at 2:02 pmYour photographs are spectacular.
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Jana
October 23, 2017 at 12:46 pmToday is October 23rd, 2017. I’m a little bit late to the party here. I stumbled onto you through a lasagna thread on Pinterest. I almost NEVER post comments. (WHO HAS THE TIME!) But I HAVE to say this to you: this blog is beyond amazing. I love every bit of it. Yes, there are 20 million+ other food sites out there, but this one is now my all-time fave. It’ll be my #1 go-to from here on. I love your theme…..America does offer the best food hands down. Thank you for offering it to the world!!
Can’t wait to dive into the pumpkin banana bread and the maple caramel pecan bars! Yum.
Lindsey
December 26, 2017 at 11:40 pmOh Jana, thank you so much! Your comment made my day! You are never too late to join this party! Happy to have you here. 🙂
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