Why Make This Recipe
Hummingbird Bread with Cream Cheese Frosting is a delightful treat that combines the flavors of tropical fruits and spices. It’s moist, sweet, and topped with a rich cream cheese frosting that takes it to the next level. This recipe is perfect for a snack, dessert, or even a special breakfast.
How to Make Hummingbird Bread with Cream Cheese Frosting
Ingredients:
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 large eggs
- 315 g (2 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup crushed pineapple, drained
- 1 cup mashed bananas
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- Splash of vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the crushed pineapple, mashed bananas, shredded coconut, and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the cream cheese frosting, beat together 8 oz of cream cheese with 1/2 cup of unsalted butter until smooth, then add 2 cups of powdered sugar and a splash of vanilla extract until creamy.
- Once the bread is cooled, frost with the cream cheese frosting before serving.
How to Serve Hummingbird Bread with Cream Cheese Frosting
Hummingbird Bread is best served at room temperature. You can cut it into slices and enjoy it as is or serve it with a cup of coffee or tea. It’s also great for sharing at gatherings or family brunches.
How to Store Hummingbird Bread with Cream Cheese Frosting
Store any leftover Hummingbird Bread in an airtight container in the refrigerator. It will stay good for up to a week. You can also freeze the bread for longer storage; just wrap it tightly in plastic wrap and foil.
Tips to Make Hummingbird Bread with Cream Cheese Frosting
- Make sure your butter is softened for easier creaming.
- Drain the crushed pineapple well to avoid excess moisture in the bread.
- For added flavor, try using fresh bananas.
- Don’t overmix the batter to keep the bread tender.
Variation
You can swap out pecans for walnuts or add chocolate chips for a sweeter version. If you’d like to make it healthier, consider using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I make this bread without the frosting?
Yes, Hummingbird Bread is delicious on its own, but the cream cheese frosting adds a lovely touch.
2. How can I tell when the bread is done baking?
Insert a toothpick into the center; if it comes out clean, the bread is ready.
3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but make sure to chop it finely and drain any excess juice.
Hummingbird Bread with Cream Cheese Frosting
Ingredients
For the Bread
- 115 g unsalted butter, softened
- 150 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 315 g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup crushed pineapple, drained Make sure to drain well to avoid excess moisture.
- 1 cup mashed bananas Fresh bananas recommended for better flavor.
- 1 cup shredded coconut
- 1/2 cup chopped pecans Can substitute with walnuts.
For the Frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter Softened for easier blending.
- 2 cups powdered sugar
- splash vanilla extract Add to taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the crushed pineapple, mashed bananas, shredded coconut, and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- For the cream cheese frosting, beat together 8 oz of cream cheese with 1/2 cup of unsalted butter until smooth.
- Add 2 cups of powdered sugar and a splash of vanilla extract until creamy.
- Once the bread is cooled, frost with the cream cheese frosting before serving.