HUMMINGBIRD QUICK BREAD — The traditional hummingbird cake takes on a new form in this moist, delicious sweet bread loaded with coconut, pineapple and bananas. A cream cheese glaze finishes it all off in style.
If you’ve ever tried Hummingbird cake, then you have some idea of how amazingly delicious this Hummingbird Quick Bread turned out.
The biggest differences between the cake and his yummy loaf pan version are that you don’t have to mess with frosting a cake, but of course, the bread version does have a little less frosting.
Which is fine by me…..the cream cheese glaze on this bread is totally satisfying. Not once as I devoured several slices of this moist, flavorful, tropical tasting bread did I find myself wishing for more frosting.
Being curious, I did a little research on the origins of Hummingbird Cake and learned that it is thought to have been invented in Jamaica, probably in the late 1960s.
Most food historians agree the first printed recipe for Hummingbird cake was by one Mrs L.H. Wiggin, who supplied the recipe to Southern Living magazine in February 1978. Which is how, I’m guessing, it became known as a “Southern” recipe here in the U.S.
Regardless of who invented it, you’re going to want this Hummingbird Quick Bread to make an appearance at your house. It’s perfect for dessert, after-school snacking, and (dare I say it), even breakfast.
We definitely ate it for breakfast at my house. I mean, it’s got fruit in it, right? This fantastic loaf of bread certainly didn’t last long around here, and I’m sure it will disappear quickly when you make it too. Enjoy!
Be sure to save this Hummingbird Quick Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Hummingbird Quick Bread
- Baking powder and soda
- Spices: nutmeg, allspice, cinnamon
- Crushed pineapple
- Sour cream
- Powdered sugar
- Cream cheese
For the bread
- 2 cups flour
- 1 cup sugar
- 1/2 cup sweetened flaked coconut, toasted
- 1/2 cup pecans, chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 (8 oz.) can crushed pineapple, drained
- 2 mashed ripe bananas (about 1 cup)
- 3/4 cup applesauce
- 1/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
For the glaze
- 2/3 cup powdered sugar
- 3 ounces cream cheese, softened
- 1/4 teaspoon vanilla
- 3-4 tablespoons milk
- Preheat oven to 375 degrees. Generously spray a 9x5 inch loaf pan with non-stick baking spray.
- In a large bowl, combine flour, sugar, coconut, pecans, baking powder, soda, salt, cinnamon, nutmeg and allspice.
- In a medium bowl, mix together pineapple, banana, applesauce, sour cream, eggs and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, stirring just until moistened. Spread batter into prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Let cool in pan 10 minutes. Run a knife around the edges of the loaf and remove to a wire rack to cool completely.
- Meanwhile, make the cream cheese glaze by whisking together powdered sugar, cream cheese, vanilla and 2 tablespoons milk in a small bowl. Gradually add more milk until glaze reaches desired consistency. Drizzle of bread before slicing and serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 272mg Carbohydrates: 53g Fiber: 2g Sugar: 32g Protein: 5g
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Who Dished It Up First: Adapted from Taste of the South