Hummingbird Bread

If you are a fan of Old Fashioned Hummingbird Cake you will love this Hummingbird Bread! The bread is layered with toasted coconut, pecans and blended seasons. The crumb is moist with outstanding flavor and topped with a special glaze. The bread can be served for brunch, or dessert, it is perfect with afternoon tea. 

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How To Make Hummingbird Bread Recipe

I begin the recipe by toasting the coconut and pecans. I just toast them in a dry hot skillet, stirring constantly until lightly toasted.

In a large mixing bowl, place the toasted coconut and pecans, flour, sugar, and seasons.

In a medium mixing bowl mix the oil, mashed ripe banana,

 eggs and extract.

Whisk in the pineapple, and the liquid mix into the dry flour mix.

Stir together until it is completely incorporated.

Pour the very thick batter into a prepared 9 inch loaf pan.

Bake in a 350 degree oven about 45 to 50 minutes,

or until the center tests clean.

Cool the baked bread on a cooling rack for about 10 minutes

 before removing from the loaf pan.

Remove from the pan and let cool to 

room temperature, before glazing.

Prepare The Glaze

Place the softened cream cheese, confectioners sugar,

 vanilla extract, and milk.

Whisk together until you reach the consistency for the glaze. 

Glaze the bread and let it set until the glaze has set.

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Hummingbird Bread

Layered with toasted coconut, pecans, and blended seasons. The crumb is moist with outstanding flavor. It is a special treat!

Ingredients

The Bread

• 1/2 cup pecans, toasted
• 1/2 cup sweetened flaked coconut, toasted
• 2 cups all purpose flour
• 1 cup sugar
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup ripe banana, mashed
• 1 (8 ounce) can crushed pineapple with liquid

The Cream Cheese Glaze

• 1/4 cup cream cheese, softened
• 2/3 cup confectioners sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

The Bread

1. In a very hot dry skillet, toast the coconut and pecans, stirring constantly. Toast until lightly browned.
2. In a large mixing bowl, whisk together toasted coconut and pecans, flour, sugar, baking power, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
3. In a medium bowl stir together the vegetable oil, eggs, extract, mashed ripe banana and pineapple. Stir the liquid mix into the dry mix until completely mixed.
4. Pour the batter into a oil and flour sprayed baking 9 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes, or until the center tests clean.
5. Place on a cooling rack for 10 minutes before removing from the pan. Remove the bread from the pan and cool on the cooling rack until the bread is at room temperature. Glaze the cooled bread if desired.

The Glaze

1. In a small bowl, whisk together the sugar, cream cheese, vanilla and milk. Mix until the glaze reaches desired consistency.

Notes

I like to double the glaze recipe to have enough glaze to drizzle on the slices of bread.

Created using The Recipes Generator

This Hummingbird Bread Is Ready To Serve

The crumb of this bread is so moist and delicious!

I like to make a double recipe of the glaze so that I have some extra to drizzle on each slice. It is amazing!

Thanks so much for stopping by the cottage and spending time with us today. We always look forward to your visits. Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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