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

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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