Gluten-Free Hummingbird Bread with Cream Cheese Icing

Hi Bakers, Love banana nut bread? This is better! Hummingbird Bread is full of bananas, coconut, pineapple and pecans. It’s the quick-bread version of the Southern Hummingbird Cake. Mostly sweetened by the fruit, this lightly sweet bread is made extra treaty with a generous topping of cream cheese icing. You need to try this unusual bread that’s delightfully moist and flavorful. 

Hummingbird Bread

Adapted for gluten-free from Southern Living

Makes one 8” loaf

Dry Ingredients

1 1/4 cups Cup4Cup Gluten-Free Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Wet

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cups light brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 cups mashed bananas (about 3 bananas)

1/2 cup roasted chopped pecans

1/4 cup shredded coconut, unsweetened

4 ounces crushed pineapple with juice

Cream Cheese Icing

1/2 cup butter, softened

4 ounces cream cheese, softened

2 1/2 cups powdered sugar

1 tablespoon pineapple juice ( take some off the top of the crushed pineapple after making the bread)

Preheat oven to  350F and place rack in the middle position. Line a 8”x4” loaf pan with parchment paper or grease it instead. In a medium-sized bowl, whisk together the dry ingredients and set aside.

In a large bowl, beat together butter and sugar until light about 1 minute. Add ege, vanilla and cinnamon and beat well. Beat in the mashed bananas next. Add the dry ingredients and mix on low until almost combined. Scrape the bowl and add the pecans, coconut and crushed pineapple. Stir gently until just mixed. Spoon into loaf pan and bake 40-45 minutes or until a skewer inserted into the center of the loaf comes clean except for a few crumbs. Let cool 10 minutes and remove from the pan to cool completely on a rack.

Cream Cheese Icing

În a medium-sized bowl, beat butter and cream cheese until smooth. Add powdered sugar and juice and beat until well combined. Spread over cooled loaf and garnish with cinnamon, chopped pecans and coconut flakes. The bread will keep covered in the fridge for about 4 days. Enjoy!