Hummingbird Bread with Cinnamon Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Prepare the Bread

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures the spices and leavening are well distributed.
3. Mix Wet Ingredients: In a large bowl, beat the eggs with both the white and brown sugars until well blended and slightly thickened. Add the mashed bananas, crushed pineapple, vegetable oil, and vanilla extract, mixing until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Avoid overmixing to keep the bread tender. Fold in the chopped nuts until evenly distributed.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the final baking time.
6. Cool: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before frosting.

Prepare the Frosting & Finish

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