Saying 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!!!
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
- 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
For the Cream Cheese Frosting:
Click Here For Direction >>> Healthier Pumpkin Banana Bread {Maple Caramel Icing}
