Description
This Hummingbird Bread with Cinnamon Cream Cheese Frosting is a moist, flavorful quick bread packed with bananas, pineapple, and pecans, topped with a rich and creamy cinnamon-spiced frosting. Perfect for breakfast, brunch, or an indulgent snack, this recipe combines warm spices and tropical fruit flavors for a delightful treat that bakes to golden perfection.
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)
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Additional chopped pecans for sprinkling (optional)
Instructions
- Preheat oven and prepare loaf pan. Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan to prevent sticking.
- Mix wet ingredients. In a large bowl, beat the eggs, then stir in vegetable oil, vanilla extract, mashed bananas, and drained crushed pineapple until well combined.
- Add dry ingredients. In another bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in pecans. Gently fold in the chopped pecans until evenly distributed throughout the batter.
- Bake the bread. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and set.
- Prepare cinnamon cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until the frosting is fluffy.
- Cool and frost the bread. Allow the bread to cool completely in the pan on a wire rack. Once cooled, spread the cinnamon cream cheese frosting generously over the top of the bread.
- Garnish and serve. Sprinkle additional chopped pecans on top of the frosting for added texture and flavor. Slice and serve.
Notes
- The bread can be stored in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
- Make sure bananas are very ripe for the best sweetness and flavor.
- If your pineapple is very juicy, be sure to drain it well to avoid excess moisture in the batter.
- The bread can also be made into muffins; adjust baking time to 20-25 minutes accordingly.
