Hummingbird Bread with Cream Cheese Frosting Recipe: Moist, Fruity, and Southern-Inspired
Hummingbird Bread is a delicious, Southern-inspired quick bread bursting with tropical flavors and finished with a rich cream cheese frosting. Think banana bread, but elevated—with the sweetness of crushed pineapple, the richness of pecans, and warm cinnamon spice in every bite. Topped with tangy cream cheese frosting, this loaf transforms into a dessert-worthy treat. Whether you’re serving it for brunch, gifting it for the holidays, or enjoying a slice with your afternoon tea, Hummingbird Bread offers that perfect balance of fruity, nutty, and creamy. It’s a crowd-pleaser that feels both homey and indulgent.
What Makes This Bread Special?
Hummingbird Bread brings all the cozy charm of banana bread with a tropical twist. The bananas and crushed pineapple make it incredibly moist, while the chopped pecans add a nutty crunch that balances the sweetness. And let’s not forget the cream cheese frosting—it takes this loaf to the next level. It’s the kind of recipe that feels like a warm hug on a plate.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Cooling + Frosting Time: 30 minutes
- Total Time: About 1 hour 45 minutes
- Servings: 8–10 slices
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 ripe bananas, mashed
- ½ cup crushed pineapple, drained
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped pecans (plus more for topping, optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Combine the Wet Ingredients
In a large bowl, mix the mashed bananas, crushed pineapple, oil, eggs, and vanilla until well combined.
4. Make the Batter
Add the dry ingredients to the wet mixture and stir just until combined. Fold in the chopped pecans gently.
5. Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy. Add milk, 1 tablespoon at a time, to reach your desired consistency.
7. Frost and Finish
Once the bread has cooled, spread the cream cheese frosting evenly on top. Sprinkle with extra chopped pecans if desired.
Variations
- Glazed Instead of Frosted: Drizzle a simple glaze made from powdered sugar and milk instead of cream cheese frosting.
- Nut-Free Option: Omit the pecans if you have a nut allergy or prefer a smoother texture.
- Mini Loaves: Divide the batter into mini loaf pans for cute, giftable versions.
- Coconut Twist: Stir in shredded coconut for a tropical variation.
Equipment You’ll Need
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 9×5-inch loaf pan
- Electric mixer (for frosting)
- Wire rack
- Parchment paper (optional but helpful)
Nutritional Information (Approx. Per Slice)
- Calories: ~340
- Carbohydrates: 40g
- Fat: 18g
- Protein: 4g
- Sugar: 25g
Storage Tips
- Room Temperature: Store the unfrosted bread tightly wrapped for up to 2 days.
- Refrigerator: Frosted bread should be kept in the fridge and will stay fresh for 4–5 days.
- Freezer: Wrap unfrosted bread in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
- Make Ahead: Bake the loaf a day ahead and frost the next morning for best flavor and texture.
My Cooking Experience
Hummingbird Bread has become one of my favorite comfort bakes. It’s incredibly forgiving and always turns out moist and flavorful. I’ve made it for family gatherings, holidays, and even gifted it during the winter season—it’s always met with rave reviews. The cream cheese frosting is what seals the deal; it adds the perfect balance of tanginess to complement the fruity loaf. If you’re a fan of banana bread, you’ll absolutely love this upgraded version.
Conclusion
Hummingbird Bread with Cream Cheese Frosting is the ultimate comfort bake that combines Southern charm with tropical flair. It’s rich, moist, and full of flavor, making it a standout treat for breakfast, dessert, or gifting. Whether you’re baking it for a special occasion or just because, this bread is sure to become a favorite in your kitchen.
Hummingbird Bread cream cheese
Ingredients
- For the Bread:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 ripe bananas mashed
- ½ cup crushed pineapple drained
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped pecans plus more for topping, optional
- For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 –2 tbsp milk as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- In a large bowl, mix the mashed bananas, crushed pineapple, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet mixture and stir just until combined. Fold in the chopped pecans gently.
- Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy. Add milk, 1 tablespoon at a time, to reach your desired consistency.
- Once the bread has cooled, spread the cream cheese frosting evenly on top. Sprinkle with extra chopped pecans if desired.
Notes
- Room Temperature: Store the unfrosted bread tightly wrapped for up to 2 days.
- Refrigerator: Frosted bread should be kept in the fridge and will stay fresh for 4–5 days.
- Freezer: Wrap unfrosted bread in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
