Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting: A Sweet, Fruity Delight

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set aside.

Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Incorporate the Bananas and Pineapple: Mix in the mashed bananas and drained pineapple until fully combined.

Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Frosting: While the bread is cooling, prepare the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Add the cinnamon, powdered sugar, and vanilla extract, and beat until well combined and fluffy.

Frost the Bread: Once the bread has cooled completely, spread the cinnamon cream cheese frosting generously on top. For extra flair, garnish with a few additional chopped pecans or a sprinkle of cinnamon.

Serve: Slice the bread and enjoy the sweet, fruity goodness topped with creamy, spiced frosting.

Serving and Storage Tips: