Hummingbird Quick Bread

Sometimes you just want a fully loaded quick bread. If you love the cake you’re gonna love this! A mere 15 minutes to the oven. Yep, it does take an hour to bake but your kitchen will smell amazing while it bakes. I opt for light olive oil just because of the health benefits. There is reportedly more health benefits to extra virgin. I have used extra virgin without significant taste difference. But if you are baking this for a foodie with a very discriminating palate opt for the light.

Enjoy!

Recipe

Preheat oven to 350 degrees F. Place bread pan in the middle portion of the oven when baking.

2 Cups all purpose flour
1/2 Teaspoon baking soda
2 Teaspoons baking powder
1/2 Teaspoon salt
Generous teaspoon cinnamon
1/4 Teaspoon allspice
1 Cup sugar
2 1/2 Medium sized mashed bananas-about 1 Cup
8 Ounces pineapple tidbits-drained and cut up slightly
1/2 Cup light olive oil or vegetable oil
2 Eggs-hand beaten
2 Teaspoons best vanilla
1/2 Cup sweetened shredded coconut
3/4 Cup pecan pieces-toasted-divided

This recipe goes together quickly and is hand mixed.

Start by roasting the chopped pecans in a small skillet over low heat until you can smell the roasted pecans or notice the oil being emitted. This can be done as you measure the remainder of ingredients.

In a large bowl place the first seven ingredients and whisk to mix and lighten.

Add the next 5 ingredients to the dry ingredients and with a large spoon mix until ingredients are well incorporated. You can mix vigorously by hand for a minute if needed.

Fold in coconut and 1/2 cup roasted nuts.

Spray treat (I like the baking Pam.) or butter or oil a standard size bread pan, bottom and half up the sides.

Spoon mixture into bread pan evenly and place into the oven for about 1 hour or until a wooden skewer comes out clean when pieced through the center of the bread. Remember, the bread will continue to cook after removing from heat. So, if you have just a crumb or two on the skewer you might opt to remove the bread to avoid over-baking.

Remove from oven when done and let cool to almost room temperature before attempting to remove from the pan. You may need to slide a knife around the edges of the pan to loosen.

Top with cream cheese butter icing and sprinkle with remaining roasted nuts when thoroughly cooled.

Cream Cheese Butter Icing:

4 Ounces cream cheese-room temperature
3 Tablespoons room temperature butter
Pinch of salt
Generous teaspoon best vanilla
1 1/2 Cups powdered sugar.

Put all ingredients into a medium mixing bowl and use a beater to cream. If the mixture is too thick add a drop or two of milk or cream. If the mixture is too thin add more powered sugar.

If this makes too much icing for your liking freeze a portion to use later. I did.

Spoon over the cooled bread and sprinkle with the remaining nuts.