Description
This Hummingbird Bread is a moist, flavorful quick bread packed with ripe bananas, crushed pineapple, and warm spices. Topped with a luscious cinnamon cream cheese frosting and a sprinkle of pecans, it’s a delightful treat perfect for breakfast or dessert. The combination of fruit and spice creates a unique Southern-inspired sweet bread that’s sure to impress.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Additional pecans for sprinkling (optional)
Instructions
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients, then add dry ingredients: In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir in the mashed bananas and crushed pineapple until combined. In a separate bowl, sift together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
- Fold in pecans: Gently fold in the chopped pecans if using, ensuring they are evenly distributed throughout the batter.
- Bake until golden brown: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the loaf should spring back lightly when touched. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting and spread over cooled bread: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, beating until fully combined and fluffy. Stir in vanilla extract and cinnamon. Once the bread is completely cooled, spread the cinnamon cream cheese frosting evenly over the top.
- Sprinkle with pecans: Garnish the frosted bread with additional chopped pecans if desired, adding a delightful crunch and extra nutty flavor.
Notes
- Make sure the bread is completely cool before frosting to prevent the frosting from melting.
- You can substitute walnuts for pecans or omit nuts altogether if preferred.
- Store covered in the refrigerator; the bread stays fresh for up to 5 days.
- This bread can be sliced and frozen for longer storage.
- For a dairy-free version, use dairy-free cream cheese and butter substitutes.
