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I’m such a loaf person…and I’m such a pumpkin person. There’s something about a moist, sweet piece of loaf cake for breakfast with my morning coffee that just makes me extremely happy. For a cool Fall morning, this Pumpkin Banana Bread will start your day off great, and be a much healthier option that something that have to offer at Starbuck’s or another bakery. All these ingredients are clean and you can feel GOOD about putting into your body.

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As always, I used organic products, but you can choose whatever works best for you. In the next few weeks I’m going to work on making a video that is all about why ORGANIC is better for you. I can’t wait to share my knowledge with all of you.

But until then, please enjoy this AMAZING recipe that I adapted from American Heritage Cooking. She has some fabulous recipes, and they are easily adaptable to more clean versions!dsc_6041

Clean Pumpkin Banana Bread with a Maple Caramel Glaze
 
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This delicious loaf is the perfect addition to your morning latte on a nice, cool Fall morning. Served warm or cold, it is a much yummier and healthier version than those in your local Starbucks or bakery. For the cleanest version, use all ORGANIC ingredients.
Author:
Recipe type: Breakfast
Serves: 2 loaves
Ingredients:
For the Bread-
  • 2 C. sprouted flour (I used Khorasan)
  • 1 C. unbleached all-purpose flour
  • ½ C. coconut flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. Himalayan pink salt
  • 3 ½ tsp. cinnamon
  • 1 ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground allspice
  • ¼ tsp. ground cloves
  • 3 medium, ripe bananas
  • 16 oz pumpkin puree
  • 1 cup applesauce
  • 2 T. coconut oil
  • ¼ cup milk
  • 1 C. brown sugar, packed
  • 1 C. coconut sugar
  • ½ C. Truvia baking blend
  • 4 eggs, lightly beaten
For the Cream Cheese Frosting-
  • 4 ounces cold cream cheese
  • ¼ C. unsalted butter (I used Kerrygold)
  • pinch Himalayan pink salt
  • ¼ tsp. cinnamon
  • 1 C. powdered sugar, sifted
  • ⅓ cup Maple Caramel Sauce
  • stevia, to taste
For the Maple Caramel Sauce-
  • 2 cups maple syrup
  • ½ cup heavy whipping cream cream
  • ¼ cup, unsalted butter (I use Kerrygold)
  • 2 large pinches Himalayan pink salt
Instructions:
For the Pumpkin Banana Bread-
  1. Pre-heat the oven to 350° and spray two 9 inch x 5 inch x 3 inch loaf pans with a non-stick spray. (I use Trader Joe's coconut oil spray)
  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 or in a stand mixer, add the bananas and mix until smooth. Next add the pumpkin, applesauce and oil; mix until smooth. Add the milk, and mix to incorporate. Add the brown sugar, coconut sugar, Truvia and mix until smooth. Last add the eggs and mix until incorporated.
  4. 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.
  5. Pour into your prepared baking pans. The batter should fill about ⅔ of the pan. It will rise!
  6. Bake in preheated oven for 40-75 minutes. The baking time varies greatly by the pan that you choose. Start checking the bread 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 minutes in the pan and then turn them out on a wire rack to cool completely.
For the Maple Caramel Sauce-
  1. Pour maple syrup in a pot. Being to a boil over medium heat and let boil softly for 10 minutes. Stir every few minutes to reduce the bubbles. You will notice that the syrup will start to coat the outside of the spatula or spoon and will cool quickly into a caramel-like consistency.
  2. Stir in the butter until it is completely melted and then add the cream, stirring constantly. Add the salt and then stir to mix. Set aside.
For the Glaze-
  1. Using a hand-mixer, beat cream cheese, butter, salt and cinnamon on medium speed until smooth and creamy, approximately 2-3 minutes.
  2. Gradually add half the powdered sugar, mixing until smooth and creamy. Slowly pour the caramel into the glaze in gradual increments until it is a spreadable consistency. My glaze was thick enough after adding just half of the powdered sugar, so I sweetened with a little Stevia. Depending on your taste, you can choose to add the remaining ½ cup of powdered sugar or not.
  3. Frost cool loaves with a spatula, and serve! Refrigerate leftovers up to 4 days.

*Recipe adapted from American Heritage Cooking