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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.

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting

This is the most moist quick bread that I have ever had. No contest. It has all the powerhouses of moistness: brown sugar, buttermilk, pumpkin and banana!

It is a healthier version of the best pumpkin bread and pumpkin coffee cake!

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.

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting
pumpkin bread slices wooden board on marble counter.
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{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.

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting

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.

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting

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.

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting
5 from 1 ratings

Healthier Banana Pumpkin Bread with Maple Caramel Icing

This Healthier Banana Pumpkin Bread is generously spiced and is made using applesauce and spelt flour, and then spread with an addicting Maple Caramel Cream Cheese Icing.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 32 Slices

Ingredients 
 

For the Bread:

For the Cream Cheese Frosting:

Makes: 9 x 2inch rectangle

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 peaking 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 hand mixer, 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.

Nutrition

Calories: 206kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 79mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2336IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Course: Bread
Cuisine: American
Calories: 206
Like this? Leave a comment below!
Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting
Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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60 Comments

  1. That 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.

  2. Oh my! Maple caramel cream cheese icing sounds just about sinful. Pinning because this looks amazing. Thanks for sharing on Merry Monday.

  3. I 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.

    1. Such 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 🙂

    1. Hi 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!