Name: Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 2 ripe bananas, mashed; 1/2 cup crushed pineapple (with juice); 2 large eggs; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup chopped pecans (optional); For the frosting:; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; Pinch of salt

Hummingbird bread is a moist, tender loaf packed with bananas, pineapple, and warm spices. It’s everything I love about classic hummingbird cake, baked into a comforting, sliceable bread and topped with a rich, cinnamon-spiced cream cheese frosting that takes it over the top. Sweet, fruity, and lightly spiced—it’s like banana bread’s more elegant, tropical cousin.

Why You’ll Love This Recipe

I love how this bread combines fruity sweetness, cozy spice, and that soft, almost cake-like texture. The crushed pineapple and banana keep it incredibly moist, while chopped pecans add just the right amount of crunch. And when I spread that luscious cinnamon cream cheese frosting on top, it turns into a dessert-worthy loaf that’s equally great for brunch, coffee breaks, or gifting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the hummingbird bread:

All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Ground cinnamon
Salt
Ripe bananas (mashed)
Crushed pineapple (with juice)
Eggs
Vegetable oil
Vanilla extract
Chopped pecans (optional)

For the cinnamon cream cheese frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Ground cinnamon
Vanilla extract
Pinch of salt

directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking soda, cinnamon, salt, and both sugars.
In another bowl, I mix the mashed bananas, crushed pineapple (with juice), eggs, oil, and vanilla.
I pour the wet ingredients into the dry and stir until just combined. If I’m using pecans, I fold them in gently.
I pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter until smooth, then gradually add powdered sugar, cinnamon, vanilla, and a pinch of salt.
Once the bread is fully cooled, I spread the frosting over the top and garnish with extra pecans if I like.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. It takes me around 15 minutes to prepare and 1 hour to bake, plus cooling and frosting time.

Variations

Sometimes I add shredded coconut or swap the pecans for walnuts. I’ve also made this into muffins or a bundt loaf for something different. If I want a lighter option, I skip the frosting and enjoy the bread plain or lightly buttered.

storage/reheating

I store the frosted bread in the fridge, tightly wrapped, for up to 5 days. It tastes great cold or at room temperature. I also freeze unfrosted slices for up to 2 months—perfect for grabbing one at a time and toasting or microwaving for a quick treat.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I chop it finely and include a bit of its juice. I just make sure it’s soft and juicy to keep the bread moist.

Can I make this gluten-free?

I use a 1:1 gluten-free baking flour substitute with good results. The texture stays tender, especially with the bananas and pineapple.

What’s the best way to frost the bread?

I wait until the loaf is completely cool, then spread the frosting with a spatula. For a cleaner look, I chill it briefly before slicing.

Can I leave out the nuts?

Absolutely. The bread is just as moist and flavorful without them, especially if I want a nut-free version.

Can I use this batter for cupcakes or a cake?

Yes! I pour it into a muffin tin or cake pan and adjust the baking time—usually 18–22 minutes for cupcakes and 30–40 minutes for cake layers.

Conclusion

Hummingbird bread with heavenly cinnamon cream cheese frosting is a sweet, spiced loaf that brings comfort and a touch of tropical flair to any occasion. With its soft crumb, warm flavor, and luscious frosting, it’s a recipe I keep coming back to—whether I’m baking for friends, family, or just myself. One slice, and it’s hard not to go back for more.