Hummingbird Bread with Cinnamon Cream Cheese Frosting turns the familiar banana, pineapple, pecan, and warm-spice combination into a moist quick-bread loaf. The crumb is soft and fruit-filled, toasted pecans add texture, and a tangy cinnamon cream cheese frosting gives the cooled loaf a creamy finish without making it excessively sweet.
The batter comes together without a mixer, but the crushed pineapple needs to be drained well to keep the loaf from becoming gummy. Allow the bread to cool completely before frosting so the cream cheese topping stays thick and smooth.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Additional Time: 1 hour 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf, about 10 slices
- Servings: 10
- Category: Quick Breads
- Cuisine: Southern American
- Cooking Method: Baking
- Difficulty: Easy
Why You'll Love This Recipe
- Very ripe bananas provide sweetness and moisture while giving the loaf enough body to hold the pineapple and pecans.
- Well-drained crushed pineapple contributes fruity flavor without adding so much liquid that the center becomes gummy.
- Neutral oil keeps the crumb soft even after the loaf has cooled or been refrigerated.
- Toasting the pecans intensifies their flavor and keeps them noticeable against the moist fruit-filled crumb.
- Cooling the bread completely before frosting prevents the cream cheese mixture from melting into the surface.
Equipment Needed
- 9 x 5-inch (23 x 13 cm) light-colored metal loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Fine-mesh strainer
- Whisk
- Flexible spatula
- Electric hand mixer or stand mixer, for the frosting
- Wire cooling rack
- Instant-read thermometer or wooden skewer
Ingredients You'll Need
For the Hummingbird Bread
- ■ 2 cups (240 g) all-purpose flour
- ■ 1 teaspoon baking soda
- ■ 1 teaspoon ground cinnamon
- ■ 1/2 teaspoon fine salt
- ■ 2 large eggs, at room temperature
- ■ 3/4 cup packed (150 g) light brown sugar
- ■ 1/2 cup (120 ml) neutral oil, such as canola or avocado oil
- ■ 1 cup (225 g) mashed very ripe banana, from about 2 to 3 medium bananas
- ■ 1/2 cup (125 g) canned crushed pineapple in juice, very well drained
- ■ 2 teaspoons (10 ml) vanilla extract
- ■ 3/4 cup (85 g) chopped pecans, toasted and divided
- ■ 1 teaspoon (5 g) softened unsalted butter, for greasing the pan
For the Cinnamon Cream Cheese Frosting
- ■ 4 ounces (115 g) full-fat block cream cheese, softened
- ■ 2 tablespoons (28 g) unsalted butter, softened
- ■ 1 cup (120 g) powdered sugar, sifted if lumpy
- ■ 1/2 teaspoon ground cinnamon
- ■ 1/2 teaspoon (2.5 ml) vanilla extract
- ■ Pinch of fine salt
How to Make Hummingbird Bread with Cinnamon Cream Cheese Frosting
Prepare the oven and loaf pan
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) metal loaf pan with the softened butter. Line the bottom and long sides with parchment paper, leaving an overhang for lifting out the baked loaf.
Drain the pineapple
Place the crushed pineapple in a fine-mesh strainer. Press gently with the back of a spoon until excess juice stops dripping. Measure 1/2 cup (125 g) of the well-drained pineapple.
Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly blended.
Mix the eggs and sugar
In a large bowl, whisk the eggs and brown sugar for about 30 seconds, until smooth and slightly lighter in texture.
Add the wet ingredients
Whisk in the oil, mashed banana, drained pineapple, and vanilla. The mixture should look thick but pourable, with small pieces of fruit visible.
Combine the batter
Add the dry ingredients to the wet ingredients. Fold gently with a flexible spatula until only a few streaks of flour remain.
Add the pecans
Fold in 1/2 cup (55 g) of the toasted pecans. Stop mixing as soon as the batter is evenly combined. The batter should be thick and spoonable, not runny.
Fill the pan
Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle 1/4 cup (30 g) of the remaining toasted pecans evenly over the surface.
Bake the bread
Bake on the center rack for 55 to 65 minutes. Begin checking at 50 minutes. If the top becomes deeply browned before the center is cooked, tent it loosely with aluminum foil.
Check for doneness
Insert a wooden skewer into the center of the loaf. It should come out with a few moist crumbs but no wet batter. An instant-read thermometer inserted into the center should register approximately 200°F to 205°F (93°C to 96°C).
Cool briefly in the pan
Set the loaf pan on a wire rack and cool for 15 minutes. The loaf should feel set around the edges but will still be delicate.
Cool completely
Lift the bread from the pan using the parchment overhang and place it directly on the rack. Cool for at least 1 hour 15 minutes, or until completely cool to the touch.
Make the cinnamon cream cheese frosting
Beat the softened cream cheese and butter with an electric mixer on medium speed for 1 to 2 minutes, until smooth. Add the powdered sugar, cinnamon, vanilla, and salt. Beat on low until incorporated, then increase to medium and beat just until creamy.
Frost the loaf
Spread the frosting evenly over the completely cooled bread. Keep most of the frosting on the top, allowing a little to reach the edges if desired.
Add the remaining pecans
Sprinkle the final 2 tablespoons (about 15 g) toasted pecans over the frosting.
Set before slicing
Let the frosted loaf stand for 15 minutes before slicing so the frosting can settle slightly. Use a serrated knife and wipe it between cuts for cleaner slices.
Tips for Success
- Fold the batter only until no dry flour remains; overmixing can make quick bread dense or rubbery.
- Use a light-colored metal loaf pan for more even baking and reliable browning.
- Check doneness in the center of the loaf rather than near the edges, which cook faster.
- Frost only after the bread is completely cool so the cream cheese mixture remains thick instead of melting.
Storage, Freezing, and Make-Ahead Instructions
Because of the cream cheese frosting, store the finished Hummingbird Bread in an airtight container in the refrigerator for up to 5 days. For the softest texture, let individual slices stand at room temperature for about 15 to 20 minutes before serving.
The unfrosted loaf can be stored in an airtight container at room temperature for up to 2 days. Frost shortly before serving or refrigerating.
To freeze, it is best to freeze the bread without frosting. Wrap the completely cooled loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before frosting.
For make-ahead preparation, bake the loaf 1 day in advance and keep it tightly wrapped after cooling. Prepare and apply the frosting the day of serving, or frost the loaf ahead and keep it refrigerated.
FAQ
Can I make Hummingbird Bread with Cinnamon Cream Cheese Frosting ahead of time?
Yes. Bake the loaf up to 1 day ahead and keep it tightly wrapped after it cools. The frosting can also be prepared a day ahead and refrigerated; let it soften briefly before spreading.
Why is my hummingbird bread gummy in the middle?
Too much pineapple liquid, excess banana, underbaking, or slicing while the loaf is still hot can cause a gummy center. Measure the fruit carefully, drain the pineapple thoroughly, and bake until the center reaches approximately 200°F to 205°F (93°C to 96°C).
Can I leave out the pecans?
Yes. Omit all of the pecans without changing the remaining ingredients or baking time. The bread will have a softer overall texture but will still retain its banana-pineapple flavor.
Can I make this bread without the frosting?
Yes. The loaf can be served plain. Without cream cheese frosting, the completely cooled bread can be stored airtight at room temperature for up to 2 days.
Can I use fresh pineapple?
Fresh pineapple is not the most reliable substitute because its moisture level varies considerably. If using it, chop it very finely, drain it thoroughly, and measure 1/2 cup (125 g), but expect a slightly different texture from canned crushed pineapple.
Hummingbird Bread with Cinnamon Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) metal loaf pan with the softened butter. Line the bottom and long sides with parchment paper, leaving an overhang for lifting out the baked loaf.
- Place the crushed pineapple in a fine-mesh strainer: Press gently with the back of a spoon until excess juice stops dripping. Measure 1/2 cup (125 g) of the well-drained pineapple.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly blended.
- In a large bowl, whisk the eggs and brown sugar for about 30 seconds, until smooth and slightly lighter in texture.
- Whisk in the oil, mashed banana, drained pineapple, and vanilla. The mixture should look thick but pourable, with small pieces of fruit visible.
- Add the dry ingredients to the wet ingredients: Fold gently with a flexible spatula until only a few streaks of flour remain.
- Fold in 1/2 cup (55 g) of the toasted pecans. Stop mixing as soon as the batter is evenly combined. The batter should be thick and spoonable, not runny.
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle 1/4 cup (30 g) of the remaining toasted pecans evenly over the surface.
- Bake on the center rack for 55 to 65 minutes. Begin checking at 50 minutes. If the top becomes deeply browned before the center is cooked, tent it loosely with aluminum foil.
- Insert a wooden skewer into the center of the loaf. It should come out with a few moist crumbs but no wet batter. An instant-read thermometer inserted into the center should register approximately 200°F to 205°F (93°C to 96°C).
- Set the loaf pan on a wire rack and cool for 15 minutes. The loaf should feel set around the edges but will still be delicate.
- Lift the bread from the pan using the parchment overhang and place it directly on the rack. Cool for at least 1 hour 15 minutes, or until completely cool to the touch.
- Beat the softened cream cheese and butter with an electric mixer on medium speed for 1 to 2 minutes, until smooth. Add the powdered sugar, cinnamon, vanilla, and salt. Beat on low until incorporated, then increase to medium and beat just until creamy.
- Spread the frosting evenly over the completely cooled bread. Keep most of the frosting on the top, allowing a little to reach the edges if desired.
- Sprinkle the final 2 tablespoons (about 15 g) toasted pecans over the frosting.
- Let the frosted loaf stand for 15 minutes before slicing so the frosting can settle slightly. Use a serrated knife and wipe it between cuts for cleaner slices.
