Welcome to our blog! Today, we’re excited to share with you a recipe for Hummingbird Bread. This delicious bread combines the tropical flavors of bananas, pineapple, and pecans, making it a perfect treat for any occasion. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this bread is sure to delight your taste buds. Let’s dive into the recipe and get baking!
Ingredients
- 1 1/2 cups flour
- 1 cup granulated sugar
- 3/4 cup oil
- 2 spotted bananas, mashed
- 2 eggs, beaten
- 1/2 cup crushed pineapple, undrained
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 1/2 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
Preparing the Bread:
- Preheat your oven: Set your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix the oil, mashed bananas, beaten eggs, crushed pineapple, vanilla extract, and raisins until well combined.
- Incorporate the dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
- Pour the batter: Pour the batter into the prepared loaf pan and spread it evenly.
Baking the Bread:
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Cooking Notes
- Bananas: Use ripe, spotted bananas for the best flavor and sweetness.
- Pineapple: Ensure the crushed pineapple is undrained to keep the bread moist.
- Nuts: If you’re not a fan of pecans, you can substitute them with walnuts or leave them out entirely.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations
Gluten-Free Hummingbird Bread:
For those with gluten sensitivities, here’s a gluten-free version of our Hummingbird Bread.
Ingredients:
- Flour: Substitute the all-purpose flour with a gluten-free flour blend.
- Raisins and Pecans: Ensure these ingredients are gluten-free by checking the labels.
Instructions:
- Prepare the gluten-free batter: Follow the same instructions as above, substituting the flour with a gluten-free blend.
- Bake and cool: Bake the bread as directed, checking for doneness with a toothpick.
Vegan Hummingbird Bread:
For a vegan version, use these substitutions.
Ingredients:
- Eggs: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Oil: Use coconut oil or any other plant-based oil.
Instructions:
- Prepare the vegan batter: Follow the same instructions, substituting the eggs and oil as indicated.
- Bake and cool: Bake the bread as directed, ensuring it’s done with a toothpick test.
Hummingbird Bread is a delightful treat that brings a taste of the tropics to your kitchen. With its moist texture and rich flavors of banana, pineapple, and pecans, it’s perfect for any time of the day. Whether you choose the traditional recipe, the gluten-free version, or the vegan alternative, this bread is sure to become a favorite in your household. Try it out and let us know how it turns out!
Frequently Asked Questions (FAQs)
1. Can I make this bread without nuts?
Yes, you can omit the pecans if you prefer a nut-free version of Hummingbird Bread.
2. How long can I store Hummingbird Bread?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze Hummingbird Bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
4. What can I use instead of raisins?
You can substitute raisins with dried cranberries, chopped dates, or even leave them out if you prefer.
5. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush it well and include the juice to keep the bread moist.
6. Is there a way to reduce the sugar content?
You can reduce the sugar by using a sugar substitute or by cutting the amount of sugar in half. However, this may alter the texture and sweetness of the bread.
7. Can I make this bread into muffins?
Absolutely! Divide the batter evenly among a greased or lined muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy baking and indulging in this delicious Hummingbird Bread! Happy Baking
