Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Here’s a Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting recipe — a spiced, moist quick bread packed with bananas, pineapple, and pecans, topped with rich, cinnamon-kissed cream cheese frosting. Think of it like banana bread’s fancier, Southern cousin!

🍞 Hummingbird Bread

Ingredients:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ cup brown sugar (light or dark)

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• 2 large eggs

• ¾ cup vegetable oil (or melted coconut oil)

• 1½ tsp vanilla extract

• 1 cup mashed ripe bananas (about 2 medium bananas)

• 1 cup crushed pineapple (with juice)

• ½ cup chopped pecans (plus more for topping, optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.

2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, combine eggs, oil, and vanilla. Stir in mashed bananas and crushed pineapple.

4. Pour the wet mixture into the dry ingredients and gently mix until just combined. Fold in pecans.

5. Pour into prepared loaf pan and smooth the top.

6. Bake for 60–70 minutes, or until a toothpick comes out clean. If the top browns too fast, cover loosely with foil after 40 minutes.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

✨ Heavenly Cinnamon Cream Cheese Frosting

Ingredients:

• 8 oz (1 block) cream cheese, softened

• ¼ cup unsalted butter, softened

• 1½ cups powdered sugar

• 1 tsp vanilla extract

• ½ tsp ground cinnamon (or more to taste)

• Pinch of salt

Instructions:

1. In a medium bowl, beat cream cheese and butter together until smooth and fluffy.

2. Gradually add powdered sugar, beating until creamy.

3. Mix in vanilla, cinnamon, and salt until well combined.

4. Once bread is completely cool, frost generously.

5. Top with extra chopped pecans or a light sprinkle of cinnamon for garnish.

🌟 Tips:

• Store leftovers in the fridge (covered) for up to 5 days.

• For an extra flavor boost, toast your pecans before adding them.

• This recipe also works well as muffins — bake at 350°F for 20–25 minutes.