Hummingbird Bread

Prepare to embark on a culinary journey that captures the essence of Southern baking. This Hummingbird Bread transforms the beloved Hummingbird Cake into a delightful, easy-to-make bread that promises to become your new favorite treat.

Imagine a moist, fragrant bread bursting with the tropical flavors of ripe bananas, sweet pineapple, toasted pecans, and a hint of warm cinnamon. Each slice tells a story of Southern hospitality and time-honored baking traditions.

Hummingbird Bread: A Southern Baking Masterpiece

This isn't just another quick bread – it's a celebration of flavors that brings the magic of Southern desserts to your kitchen. Perfect for breakfast, brunch, or an afternoon treat.

Get ready to fill your home with the most irresistible aroma and create a bread that will have everyone asking for seconds.

Serving Suggestions:

Elevate your Hummingbird Bread with these delightful pairings:

• Cream cheese frosting
• Vanilla bean ice cream
• Caramel drizzle
• Toasted coconut sprinkle
• Fresh whipped cream

Pro Tips for Hummingbird Bread Perfection:

Banana Selection: Use overripe bananas for maximum sweetness.

Pecan Preparation: Toast pecans briefly to enhance their flavor.

Mixing Technique: Fold ingredients gently to maintain bread's tender texture.

Moisture Matters: Don't overmix the batter to keep the bread soft.

Cooling Wisdom: Allow bread to cool completely before slicing.

Hummingbird Bread Recipe Details:

• Preparation time: 20 minutes
• Baking time: 60-70 minutes
• Servings: 2 loaves
• Equipment: Two 9x5 inch loaf pans, mixing bowls

Discover a dessert that brings Southern charm to your table.

Ingredients:

Dry Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients:

• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs, beaten
• 2 teaspoons vanilla extract
• 2 cups ripe bananas, mashed
• 1 can (8 oz) crushed pineapple, with juice
• 1 cup chopped pecans
• 1 cup shredded coconut

Directions:

1. Preheat your oven to 350°F (175°C). This temperature ensures even baking and a perfectly golden exterior.
2. Prepare two 9x5 inch loaf pans by greasing and flouring them thoroughly. This prevents the bread from sticking and ensures easy removal.
3. In a large mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Take care to break up any potential lumps for even distribution.
4. In a separate large bowl, combine the granulated sugar and vegetable oil. Beat the mixture until well combined and slightly lighter in color.
5. Add the beaten eggs and vanilla extract to the sugar-oil mixture. Mix thoroughly until the ingredients are fully incorporated.
6. Gradually add the dry ingredient mixture to the wet ingredients. Stir gently, mixing just until the flour is incorporated. Overmixing can lead to tough bread.
7. Fold in the mashed bananas, crushed pineapple (with its juice), chopped pecans, and shredded coconut. The goal is to distribute these ingredients evenly throughout the batter.
8. Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops and ensure even baking.
9. Place the pans in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean.

Cooling and Serving:

• Let the bread cool in the pans for 10 minutes
• Turn out onto wire racks to cool completely
• Slice and serve at room temperature
• Store wrapped at room temperature for 3-4 days
• Can be frozen for up to 1 month

Southern Baking Tip:

The secret to moist quick breads is not to overmix the batter and to use very ripe bananas. The riper the banana, the sweeter and more flavorful your bread will be.

Explore more Southern delights that will warm your heart and satisfy your sweet tooth. This Hummingbird Bread is more than just a recipe – it's a slice of Southern hospitality!

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