Hummingbird Bread Recipe with Cream Cheese Frosting

Hummingbird Bread with Cream Cheese Glaze is a tasty treat that brings together the flavors of the Caribbean with the comfort of homemade bread. This recipe takes the classic Southern Hummingbird Cake and turns it into a moist, flavorful loaf that's perfect for breakfast, snack time, or dessert. Packed with ripe bananas, juicy pineapple, crunchy pecans, and topped with a smooth cream cheese frosting, this bread is sure to become a family favorite.

This recipe has its roots in Jamaica, where the Hummingbird Cake originated. It was named after the island's national bird, the swallow-tail hummingbird. The cake recipe made its way to the United States in the 1970s and quickly became popular in the Southern states. Our Hummingbird Bread recipe keeps all the delicious elements of the original cake but in an easy-to-make quick bread form.

What You'll Need

For the Bread:

• 3 ripe bananas, mashed
• 1 cup fresh pineapple, chopped and patted dry (or canned pineapple, drained well)
• 1 cup chopped pecans
• 1/2 cup sweetened shredded coconut
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1-2 tablespoons milk (if needed to thin)

Step-by-Step Instructions

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mash the ripe bananas until smooth. You should have about 1 1/2 cups of mashed banana.
3. Add the chopped pineapple to the mashed bananas. Make sure you've patted the pineapple dry to remove excess moisture. Mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. In another bowl, beat the eggs, then add both sugars and oil. Mix until well combined.
6. Add the banana-pineapple mixture and vanilla extract to the egg mixture. Stir until everything is evenly distributed.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can result in a tough bread.
8. Fold in 3/4 cup of the chopped pecans and all of the shredded coconut, reserving the remaining pecans for topping.

Baking the Bread

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Sprinkle the remaining chopped pecans over the top of the batter.
3. Bake in the preheated oven for about 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
4. If the top of the bread is browning too quickly, you can cover it loosely with aluminum foil for the last 15-20 minutes of baking.
5. Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes.
6. Using the parchment paper overhang, carefully lift the bread out of the pan and place it on a wire rack to cool completely.

Making the Cream Cheese Glaze

1. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the vanilla extract and cinnamon.
4. If the glaze is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.

Finishing Touches

1. Once the bread has cooled completely, spread the cream cheese glaze over the top.
2. If desired, sprinkle some additional chopped pecans or coconut over the glaze for extra texture and flavor.
3. Slice and serve your delicious Hummingbird Bread!

Tips for the Perfect Hummingbird Bread

• Use very ripe bananas for the best flavor and sweetness. Those spotty, brown bananas are perfect for this recipe!
• If using canned pineapple, make sure to drain it well and pat it dry to avoid adding too much moisture to the batter.
• Toast the pecans before adding them to the batter for an extra nutty flavor.
• Don't overmix the batter. Stir just until the ingredients are combined to ensure a tender, moist bread.
• For an extra tropical twist, try adding some chopped dried mango or papaya to the batter.
• If you prefer a less sweet bread, you can reduce the amount of sugar in the batter by 1/4 cup.

Storing and Serving

Your Hummingbird Bread will stay fresh at room temperature for up to 3 days if stored in an airtight container. If you've added the cream cheese glaze, it's best to refrigerate the bread and consume it within 5 days.

This bread also freezes well. To freeze, wrap the unglazed bread tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

Hummingbird Bread is versatile and can be enjoyed in many ways:

• Serve it as a sweet breakfast treat with your morning coffee.
• Pack a slice in your lunchbox for a midday pick-me-up.
• Enjoy it as a dessert after dinner, perhaps with a scoop of vanilla ice cream.
• Cut it into small cubes and use it as a base for a tropical bread pudding.

A Taste of the Tropics

Hummingbird Bread is more than just a recipe - it's a journey to the tropics in every bite. The combination of ripe bananas, juicy pineapple, crunchy pecans, and sweet coconut creates a flavor profile that's both comforting and exotic. The cream cheese glaze adds a tangy sweetness that perfectly complements the fruity bread beneath.

Whether you're baking this bread for a special occasion or just because, it's sure to become a favorite in your household. It's a great way to use up those overripe bananas and bring a taste of the Caribbean to your kitchen, no matter where you are.

So the next time you're in the mood for something sweet, fruity, and utterly delicious, give this Hummingbird Bread a try. It's like a mini vacation in loaf form - no passport required! Happy baking!