A slightly-sweet pumpkin loaf cake that I can feel good about enjoying, and serving my family, for a weekend breakfast treat alongside a cup of home-brewed coffee.
In a large bowl, whisk together the melted butter, pumpkin puree, maple syrup, and applesauce. Whisk in the eggs, one at a time--I whisk each egg for about 10 seconds. Add in the vanilla extract.
Add the dry ingredients to the wet ingredients: spelt flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir to combine the ingredients.
Grease a baking dish (For a thicker loaf cake, like the one pictured, I used a 10x7 baking dish. For more of a cake bar--think: a short cake-- use an 9x13 baking dish.), or line the baking dish with parchment paper. Spread the batter in the baking dish, and then bake the cake for about 35-40 minutes (for a 10X7 baking dish), until the center is firm to touch. If you're using a 9x13 pan, you'll want to reduce this time to 25-30 minutes (start checking on the cake through the oven window at around the 20 minute mark). Allow the cake to fully cool before spreading the cream cheese frosting.
For the frosting, using an electric mixer, beat together the cream cheese and butter. Add the maple syrup and vanilla, and continue to beat until the mixture is smooth and "fluffy." Spread the cream cheese frosting over the cooled bars. Store any leftover bars in the fridge.