Oh my goodness, you guys! Let me tell you, there are some recipes that just hit different, right? For me, it’s this incredible Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting. I first stumbled upon a version of this bread years ago at a little cafe during a road trip, and I swear, one bite and I was a goner. It was so moist, so full of flavor, and that frosting? Pure magic!

I rushed home, determined to recreate that glorious experience. After a *lot* of experimenting in my kitchen (and trust me, there were some interesting attempts!), I finally perfected my own take on this classic. This isn’t just any quick bread; it’s a symphony of sweet banana, tangy pineapple, and crunchy pecans, all tied together with warm spices. And that cinnamon cream cheese frosting? It’s the crown jewel, adding just the right amount of creamy, sweet tang to every single slice. It’s truly a perfect treat for any occasion, and I just know you’re going to fall head over heels for it!

Why You’ll Love This Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Okay, so why is *this* Hummingbird Bread recipe the one you absolutely need in your life? Well, for starters, it’s surprisingly easy to whip up, even if you’re a beginner baker! But beyond that, it’s just so incredibly delicious and versatile. Seriously, it hits all the right notes!

Effortlessly Delicious: You get a show-stopping dessert with minimal fuss.
Flavor Explosion: Every bite is a perfect blend of sweet, tangy, and spiced.
Super Moist: Thanks to the fruit, this bread stays tender for days.
Perfect for Anything: Great for breakfast, brunch, dessert, or a lovely gift!

The Allure of Hummingbird Bread

What makes Hummingbird Bread so special, you ask? It’s that magical combination of super ripe bananas, juicy crushed pineapple, and crunchy pecans, all mingling with warm spices like cinnamon and nutmeg. It creates this incredibly moist, flavorful quick bread that’s just pure comfort in every slice. Trust me, it’s a flavor profile you won’t soon forget!

Essential Ingredients for Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Alright, friends, let’s talk ingredients! This is where the magic really starts to happen. You don’t need anything super fancy for this Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting, just good, honest pantry staples. But getting the right *kind* of some of these ingredients, like those perfectly ripe bananas or well-drained pineapple, really makes all the difference. Trust me on this one!

For the Moist Hummingbird Bread

Here’s what you’ll need to make sure your bread is perfectly moist and flavorful. Pay attention to those bananas – the riper, the better! And don’t skimp on draining that pineapple, or your bread might get a little soggy, and we definitely don’t want that.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (this is usually about 3-4 medium ones, make sure they’re super spotty!)
1 (8 ounce) can crushed pineapple, *well drained* (seriously, squeeze out all that liquid!)
1/2 cup chopped pecans, plus a little extra for garnish if you’re feeling fancy

For the Heavenly Cinnamon Cream Cheese Frosting

Now for the best part – that dreamy, creamy frosting! Make sure your cream cheese and butter are softened. This is key for getting that super smooth, fluffy texture. Nobody wants lumpy frosting, right?

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar (you might need a tiny bit more or less, depending on how thick you like it!)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2-4 tablespoons milk or cream (start with less and add until it’s perfect)

How to Make Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Okay, now for the fun part: putting it all together! Don’t worry, this recipe is super straightforward, and I’ll walk you through every step. Just follow along, and you’ll have a beautiful loaf of Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting ready to devour in no time. It’s all about a little patience and a lot of love!

Preparing Your Hummingbird Bread

First things first, let’s get that oven ready! You’ll want to preheat it to 350°F (175°C). While it’s warming up, grab your 9×5 inch loaf pan. I always grease and flour mine really well to make sure the bread slides out easily. Nothing worse than a stuck loaf, right?

In a big bowl, whisk together all your dry ingredients: the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Give them a good whisk to make sure everything is nicely combined. In a separate bowl, whisk your wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until it’s all smooth and lovely. Now, pour those wet ingredients into the dry ones. Mix it up until it’s *just* combined. And I mean just! Please, please, please don’t overmix, or your bread can get tough. Trust me on this one.

Next, gently fold in your mashed bananas, that well-drained crushed pineapple (you did drain it well, right?), and the chopped pecans. Pour the batter into your prepared loaf pan, spread it evenly, and pop it into the oven. It’ll bake for about 60-70 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This is super important: don’t even *think* about frosting it until it’s totally cool, or your beautiful frosting will just melt into a delicious, but messy, puddle!

Crafting the Heavenly Cinnamon Cream Cheese Frosting

While your bread is cooling, let’s make that incredible frosting! Grab a large bowl and your electric mixer. Beat the softened cream cheese and softened butter together until they are light and super fluffy. This usually takes a couple of minutes. You want it to be nice and airy!

Now, here’s the trick for smooth frosting: gradually add the powdered sugar, about a cup at a time, beating well after each addition until it’s smooth. This prevents a powdered sugar cloud from taking over your kitchen! Once all the sugar is in, beat in the vanilla extract and that lovely ground cinnamon. Finally, add the milk or cream, one tablespoon at a time, until your frosting reaches that perfect spreadable consistency. You want it creamy, not too stiff, and not too runny. And that’s it! Once your bread is completely cool, spread this heavenly frosting generously over the top. Garnish with a few extra pecans if you like. Enjoy!

Tips for Perfect Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Making this Hummingbird Bread is pretty straightforward, but a few little tips can make all the difference between good and absolutely *amazing*. Trust me, I’ve learned these the hard way, so you don’t have to!

First off, those bananas? They need to be super ripe – I’m talking brown spots everywhere! The riper they are, the sweeter and more flavorful your bread will be. And that crushed pineapple? Drain it, drain it, drain it! I even press it in a sieve to get out every last drop of liquid. Too much moisture means a soggy bread, and we want moist, not wet, right? Also, please, for the love of all things delicious, do not overmix the batter. Once those wet and dry ingredients are just combined, stop! Overmixing develops gluten, which leads to a tough, dry bread, and we definitely don’t want that. And finally, patience is a virtue when it comes to frosting. Make sure your bread is completely, totally cool before you even think about slathering on that heavenly cream cheese frosting. Otherwise, it’ll just melt right off, and that would be a tragedy!

Storing Your Hummingbird Bread

Okay, so you’ve made this amazing Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting, and somehow, there are leftovers! (I know, it’s rare!) To keep it fresh and delicious, you’ll want to store it in an airtight container in the refrigerator. This will keep it nice and moist for up to 3-4 days. The frosting appreciates the chill, too!

Common Questions About Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

I get a lot of questions about this Hummingbird Bread recipe, and I love it! It means you’re just as excited about it as I am. Here are some of the most common things people ask me, and my best tips for making sure your Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting turns out perfect every single time.

Can I Use Frozen Bananas for Hummingbird Bread?

Absolutely, you can! Frozen bananas are actually fantastic for baking because they tend to be super ripe and extra sweet. Just make sure to thaw them completely before you use them. I usually pop them in a bowl in the fridge overnight, or you can even quick-thaw them in the microwave for a minute or two. Don’t forget to drain off any excess liquid that comes out during thawing, as they can release a lot of water!

What If My Cinnamon Cream Cheese Frosting is Too Thin or Too Thick?

Oh, the frosting dilemma! It happens to the best of us. If your Heavenly Cinnamon Cream Cheese Frosting is too thin, don’t panic! Just gradually beat in a little more powdered sugar, a tablespoon at a time, until it thickens up to your liking. If it’s too thick, simply add a tiny bit more milk or cream, half a teaspoon at a time, beating well after each addition, until it reaches that perfect spreadable consistency. You’ve got this!

Can I Make Hummingbird Bread Ahead of Time?

Yes, you totally can! This Hummingbird Bread actually tastes even better the next day as the flavors have more time to meld. You can bake the bread, let it cool completely, and then store it unfrosted in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If you want to make it further in advance, you can even freeze the unfrosted loaf for up to 3 months! Just wrap it tightly in plastic wrap and then foil. Thaw it overnight in the fridge, and then whip up that amazing cinnamon cream cheese frosting right before serving.

Estimated Nutritional Information for Hummingbird Bread

Just a quick heads-up on the nutritional front! This section gives you an estimated look at what’s in a single slice of this delicious Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting. You’ll find values for Calories, Fat, Protein, and Carbohydrates here. Remember, these are estimates, and the exact numbers can vary a bit depending on the specific brands and ingredients you use. Happy baking!

Share Your Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Alright, my friends, you’ve got the recipe, you’ve got the tips, now it’s your turn! I absolutely love hearing from you. If you make this Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting, please, please, please come back and tell me how it went! Did you love it as much as I do? Leave a comment below, share your photos, and don’t forget to rate the recipe. Your feedback means the world to me!

Hummingbird Bread: 1 Bite, Pure Bliss

Author: goforecipes.com
Total Time: 90 minutes
Yield: 1 loaf (10-12 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This moist and flavorful Hummingbird Bread is a delightful quick bread featuring mashed bananas, crushed pineapple, pecans, and warm spices. It’s perfectly complemented by a rich and tangy cinnamon cream cheese frosting, making it an ideal treat for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3–4 medium)
1 (8 ounce) can crushed pineapple, well drained
1/2 cup chopped pecans, plus more for garnish
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2–4 tablespoons milk or cream

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the mashed bananas, drained crushed pineapple, and chopped pecans.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the bread cools, prepare the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until light and fluffy.
Gradually add powdered sugar, 1 cup at a time, beating until smooth after each addition.
Beat in vanilla extract and cinnamon.
Add milk or cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Once the bread is completely cool, spread the cinnamon cream cheese frosting generously over the top.
Garnish with additional chopped pecans, if desired.
Slice and serve.

Notes

Ensure bananas are very ripe for the best flavor and moisture.
Drain the crushed pineapple thoroughly to prevent a soggy bread.
Do not overmix the batter; this can result in a tough bread.
Allow the bread to cool completely before frosting to prevent the frosting from melting.
Store leftover bread in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55g
Sodium: 280mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

Keywords: Hummingbird bread, cinnamon cream cheese frosting, quick bread, banana bread, pineapple bread, pecan bread, dessert, sweet bread