Hummingbird Bread is a moist, flavorful quick bread that draws inspiration from the classic Hummingbird Cake, a beloved Southern dessert. With ripe bananas, pineapple, coconut, and pecans folded into the batter, it’s a tropical twist on a traditional favorite. To elevate the flavors, this bread is topped with a rich, creamy cinnamon cream cheese frosting, making it even more indulgent. Whether you’re looking for a sweet breakfast treat, an afternoon snack, or a dessert for a gathering, Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting is sure to impress.
Ingredients:
To make Hummingbird Bread, you’ll need 3 ripe bananas, mashed, which provide the bread’s moist texture and natural sweetness. You’ll also need 1/2 cup of sugar and 1/4 cup of brown sugar to give the bread its sweet, caramel-like flavor. One large egg helps bind the ingredients together, and 1/4 cup of canola or vegetable oil adds richness and moisture. For the dry ingredients, you’ll need 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt to ensure the bread rises perfectly and maintains a light, fluffy texture.
To add the signature tropical twist, fold in 1/2 cup of sweetened shredded coconut, 1/2 cup of diced pineapple (patted dry to remove excess moisture), and 1/2 cup of chopped pecans for a crunchy texture and nutty flavor.
For the cream cheese frosting, you’ll need 4 ounces of softened cream cheese and 1/4 cup of softened butter to create a rich, smooth base. Add 1/2 cup of powdered sugar to sweeten the frosting, along with 1/2 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon for that warm, aromatic spice flavor.
Instructions:
Begin by preheating the oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray to ensure the bread doesn’t stick during baking. In a large bowl, combine the mashed bananas, sugar, brown sugar, egg, and oil. Stir until everything is well incorporated. Once the wet ingredients are mixed, add the flour, baking powder, baking soda, and salt. Mix until just incorporated, being careful not to overmix.
Fold in the shredded coconut, diced pineapple, and chopped pecans. The batter will be thick, but this is perfectly normal. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and cool it in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before frosting.
While the bread is cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and ground cinnamon. Continue beating until the frosting is light and fluffy.
Once the bread has cooled completely, spread a generous layer of cinnamon cream cheese frosting on top. You can either frost the entire loaf or serve it with individual slices topped with frosting. If desired, garnish with additional chopped pecans or a sprinkle of cinnamon for extra flavor and a beautiful presentation.
Tips:
For best results, use ripe bananas as they are sweeter and provide the ideal moisture for this bread. If you don’t have fresh pineapple, you can substitute it with canned pineapple, but be sure to drain and pat it dry to remove excess moisture. If you want to make the bread even more indulgent, add a handful of chocolate chips or dried fruits like raisins or cranberries to the batter. For a lower-sugar option, you can reduce the amount of sugar slightly, but keep in mind that it may affect the bread’s texture and flavor.
Serving Suggestions:
Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting makes an excellent breakfast treat or dessert. Serve it with a cup of coffee or tea for a delicious afternoon snack. It’s also perfect for brunch gatherings or holiday celebrations. For a special touch, serve slices of the bread on a platter with fresh fruit or alongside a scoop of vanilla ice cream for a tropical-inspired dessert.
Storage:
Store any leftover Hummingbird Bread in an airtight container at room temperature for up to 3 days. If you’d like to store it for longer, you can freeze the bread. To freeze, wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container. The bread will keep in the freezer for up to 3 months. Thaw at room temperature before serving, and if desired, top with fresh frosting.
FAQ:
Can I make this bread without the cream cheese frosting?
Yes, the bread is delicious on its own without frosting. If you prefer a lighter version, you can simply sprinkle some powdered sugar on top or leave it unfrosted for a more traditional quick bread.
Can I substitute the pecans?
If you have nut allergies or don’t like pecans, you can easily substitute them with walnuts or even omit them entirely. The bread will still be flavorful and moist without them.
Can I make mini loaves?
Absolutely! You can divide the batter between smaller loaf pans and reduce the baking time. Start checking for doneness at around 30-35 minutes, or when a toothpick inserted into the center comes out clean.
Conclusion:
Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting is a tropical treat that’s perfect for any occasion. The sweet, moist bread, filled with banana, pineapple, coconut, and pecans, is complemented perfectly by the rich and creamy cinnamon frosting. This recipe is not only a delicious dessert or snack but also a great way to use up ripe bananas. Whether served at brunch, as an afternoon snack, or for a special occasion, this bread is sure to impress. So, treat yourself and your loved ones to a slice of this heavenly treat – you won’t regret it!
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🍞 Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Description
A moist and flavorful tropical quick bread topped with a rich cinnamon cream cheese frosting.
Ingredients
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup canola or vegetable oil
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sweetened shredded coconut
• 1/2 cup diced pineapple, patted dry
• 1/2 cup chopped pecans
For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray.
2️⃣ In a large bowl, combine mashed bananas, sugar, brown sugar, egg, and oil until well combined. Add flour, baking powder, baking soda, and salt; mix until just incorporated. Fold in shredded coconut, diced pineapple, and chopped pecans.
3️⃣ Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack.
4️⃣ For the frosting, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and ground cinnamon; beat until creamy and well combined.