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.
Servings: 12 servings
Calories: 303kcal
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 53g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 272mg | Fiber: 2g | Sugar: 32g