Quick & Sweet Hummingbird Bread with Cream Cheese Frosting Recipe

Sweet summer memories dance through this delightful hummingbird bread with cream cheese frosting that captures the essence of Southern comfort.

Ripe bananas mingle with crushed pineapple, creating a moist and tender crumb bursting with tropical flavors.

Toasted pecans add a delightful crunch to every slice of this irresistible quick bread.

Warm spices like cinnamon weave through the batter, promising a nostalgic treat that feels like a warm embrace.

The velvety cream cheese frosting transforms this simple bread into an indulgent dessert that begs to be shared.

Each bite whispers stories of family gatherings and lazy afternoon treats.

You’ll want to slice into this bread and savor every single crumb of pure deliciousness.

Hummingbird Bread Always Wins Hearts

• Dive into a delightful blend of banana, pineapple, and coconut that transports your taste buds to a sunny paradise.
• Perfect for bakers of all skill levels, this recipe requires simple ingredients and basic mixing techniques anyone can master.
• A crowd-pleasing treat that appeals to both kids and adults, making it ideal for gatherings, potlucks, or weekend family baking sessions.
• Enjoy as a breakfast bread, afternoon snack, or dessert – this hummingbird bread fits seamlessly into any part of your day.

Hummingbird Bread Ingredients At-a-Glance

• Banana: A ripe and sweet base that adds moisture and natural sweetness to the bread.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a tender texture.
• Egg: Binds ingredients together and adds structure to the bread.
• Vegetable Oil: Ensures a moist and soft bread with a tender crumb.

• All-Purpose Flour: The primary structure for the bread.
• Baking Powder, Baking Soda: Help the bread rise and create a light texture.
• Salt: Enhances overall flavor of the bread.

• Coconut, Pineapple, Pecans: Add tropical flavor, texture, and nutty crunch to the bread.

• Cream Cheese, Butter: Create a rich and creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Vanilla Extract, Ground Cinnamon: Add depth of flavor to the cream cheese frosting.

Must-Have Tools for Baking Bread

• Loaf Pan: Essential for baking bread, preferably 9×5 inch size.
• Handheld Mixer: Perfect for blending wet ingredients smoothly and creating fluffy frosting.
• Large Mixing Bowl: Roomy bowl for combining ingredients without messy spills.
• Wire Rack: Helps bread cool evenly and prevents soggy bottom.
• Toothpick: Crucial for checking bread's doneness by testing center.
• Spatula: Great for folding ingredients and spreading frosting evenly.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

How to Make Hummingbird Bread with Frosting

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F.

Grab your loaf pan and give it a quick spray with nonstick cooking spray to prevent any sticky situations.

Step 2: Whip Up Wet Ingredients

Grab a large mixing bowl and your handheld mixer.

• Mashed banana
• Sugars
• Egg
• Oil

Beat everything until it’s smooth and well-blended.

Step 3: Bring in the Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Mix until just combined.

• Coconut
• Pineapple
• Chopped pecans

Step 4: Bake to Perfection

Pour the batter into your prepped loaf pan.

Slide it into the oven and bake for 55-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the bread cool completely on a wire rack.

Step 5: Craft the Creamy Frosting

In a bowl, beat cream cheese and butter until they become light and fluffy.

• Powdered sugar
• Vanilla
• Cinnamon

Blend until smooth and dreamy.

Step 6: Finish with Flair

Spread the frosting evenly over the cooled bread.

Sprinkle some chopped pecans on top for that extra crunch and wow factor.

Secrets for Great Hummingbird Bread

• Use overripe, soft bananas with brown spots for maximum sweetness and moisture in the bread.
• Toss chopped pecans in a little flour before adding to batter to help them distribute evenly and prevent sinking.
• Insert toothpick in multiple spots since pineapple and banana can make center appear wet even when fully baked.
• Let eggs, cream cheese, and butter sit out 30 minutes before mixing to ensure smoother, more consistent texture.
• Wrap bread tightly in plastic wrap or store in airtight container in refrigerator for up to 5 days to maintain freshness.

Hummingbird Bread Flavor Spins

• Gluten-Free Hummingbird Bread: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the original's rich flavor profile.
• Vegan Tropical Loaf: Swap eggs with flax eggs, use coconut oil, and replace cream cheese frosting with cashew-based frosting for a plant-based alternative.
• Low-Sugar Option: Substitute refined sugars with monk fruit sweetener or stevia, reducing overall sugar content while preserving the bread's moist texture.
• Nut-Free Adaptation: Remove pecans and replace with sunflower seeds or pumpkin seeds for those with nut allergies, keeping the bread's tropical essence intact.

Best Ways to Serve Cream Cheese Frosted Bread

• Sweet Breakfast Companion: Pair this luscious hummingbird bread with a hot cup of coffee or freshly brewed tea for a delightful morning treat.
• Tropical Brunch Delight: Serve slices alongside fresh tropical fruits like mango, papaya, or pineapple chunks to enhance the bread's fruity flavors.
• Dessert Transformation: Cut into thin slices and serve as a decadent after-dinner dessert, garnished with a sprinkle of toasted coconut or extra chopped pecans.
• Gifting Pleasure: Wrap individual slices in parchment paper and tie with a ribbon for a charming homemade gift that friends and family will adore.

Hummingbird Bread Storage and Freshness

• Store leftover hummingbird bread in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap the entire unfrosted loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, separate with parchment paper, and store in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature for 30 minutes.

FAQs

• What makes hummingbird bread different from other quick breads?

This bread combines tropical and southern flavors like banana, pineapple, and coconut, creating a unique and rich taste profile that sets it apart from traditional banana or fruit breads.

• Can I make this bread without pecans?

Yes, you can omit pecans if you have nut allergies or prefer a nut-free version. The bread will still taste delicious, though pecans add a nice crunch and depth of flavor.

• Is this bread considered a dessert or breakfast item?

Hummingbird bread is versatile and can be enjoyed as both a dessert and a breakfast treat. Its sweet profile and cream cheese frosting make it perfect for various occasions.

Hummingbird Bread with Cream Cheese Frosting

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4.7 from 20 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Southern classic hummingbird bread with cream cheese frosting brings tropical banana and pineapple flavors together in one delightful quick bread. Spiced with cinnamon and topped with creamy frosting, you’ll savor each moist, nutty slice of this nostalgic dessert.

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Ingredients

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Bread Base:

• 3 ripe bananas, mashed
• 1/2 cup (120 ml) sugar
• 1/4 cup (60 ml) brown sugar
• 1 large egg
• 1/4 cup (60 ml) canola or vegetable oil

Dry Ingredients:

• 1 1/2 cups (180 grams) flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mix-Ins and Garnish:

• 1/2 cup (40 grams) sweetened shredded coconut
• 1/2 cup (80 grams) pineapple, diced and patted dry
• 1/2 cup (60 grams) chopped pecans

Cream Cheese Frosting:

• 4 ounces (115 grams) cream cheese, softened
• 1/4 cup (60 grams) butter, softened
• 1/2 cup (60 grams) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup (40 grams) chopped pecans for topping

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Instructions

1. Preheat the oven to 350°F and generously spray a loaf pan with nonstick cooking spray to prevent sticking.
2. In a large mixing bowl, combine mashed bananas, granulated and brown sugars, egg, and vegetable oil. Whip with an electric mixer until the mixture becomes smooth and well integrated.
3. Gradually incorporate flour, baking powder, baking soda, and salt into the wet ingredients. Mix until just combined, being careful not to overmix.
4. Gently fold in shredded coconut, crushed pineapple, and roughly chopped pecans, distributing them evenly throughout the batter.
5. Transfer the batter into the prepared loaf pan, ensuring an even surface. Bake in the preheated oven for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
6. Remove from oven and let the bread cool completely on a wire rack, allowing it to set and develop its full flavor profile.
7. For the cream cheese frosting, cream together softened cream cheese and butter until light and fluffy using an electric mixer.
8. Add powdered sugar, vanilla extract, and ground cinnamon to the cream cheese mixture. Beat until smooth and well combined.
9. Once the bread has cooled entirely, spread the frosting evenly across the top. Garnish with additional chopped pecans for added texture and visual appeal.

Notes

• Ripeness matters significantly for bananas; use overripe, soft bananas with dark spots for maximum sweetness and moisture in the bread.
• Consider toasting pecans before adding to batter to enhance their nutty flavor and provide a deeper, more complex taste profile.
• Drain pineapple chunks thoroughly to prevent excess moisture from making the bread soggy or affecting its texture during baking.
• Cream cheese frosting can be adjusted for dietary needs by using low-fat cream cheese or dairy-free alternatives like cashew cream for lactose-intolerant individuals.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 265
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg