Easy Hummingbird Quick Bread
Easy Hummingbird Quick Bread is one of our favorite quick breads. I make this bread in a similar way to the way I make banana bread. But I add pineapple, pecans, pineapple, and coconut to the bananas. We like this bread for several reasons. First of all, I like that I can stir up this bread in ten minutes. And, since it uses melted butter, I don’t even need to wait for the butter to soften. Secondly, I like that this recipe uses ingredients I always have in the house. That means it’s relatively inexpensive for me to prepare. Thirdly, this bread tastes great when made a day ahead. So, I often make this a day in advance. And, lastly, we all love how delicious this bread is. As you can see in my pictures, I often like to serve this with whipped cream, sliced bananas, and a sprinkle of coconut and pecans.
The Equipment I Used
- A Loaf Pan- I used a 9×5 ceramic loaf pan for this bread.
- Parchment Paper- Use this to ensure that your bread will come out of the pan. If you just want to slice it in the pan, you can skip the parchment.
- A Food Scale- For perfect results be sure to weigh your flour and sugar.
The Ingredients Needed for Easy Hummingbird Quick Bread
- Flour- Be sure to use all- purpose flour. I like King Arthur flour.
- Butter- Use unsalted butter. I used Kerry Gold Irish butter.
- Pineapple- Be sure to use canned crushed pineapple. Drain it well.
- Coconut- Use sweetened flaked coconut, like Baker’s brand.
- Pecans- Use chopped pecans. Make sure there are no shells in your pecans.
How I Made my Bread
- First, I melted my butter and then mixed up the bread right up in the pot.
- Next, I greased and lined the pan and baked the bread.
- Finally, I let the cake cool in the pan.
If you like banana bread, you need to try this very similar Easy Hummingbird Quick Bread.
Easy Hummingbird Quick Bread
Equipment
- 1 9×5 loaf pan
Ingredients
- 1½ cups all- purpose flour (180g)
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 8 tbsp. unsalted butter (112g)
- 1 cup granulated sugar (200g)
- 1 large egg
- ½ cup canned crushed pineapple, drained
- ½ cup mashed banana
- 1 tsp. vanilla extract
- ½ cup each chopped pecans and sweetened flaked coconut
Instructions
- Preheat the oven to 350 degrees.
- Sift together the flour, salt, cinnamon, and baking soda and set aside.
- In a three- quart saucepan over low heat, melt the butter. Then stir in the sugar, followed by the egg. Then, add the vanilla, banana, and pineapple. Then, stir in the flour mixture, pecans, and coconut.
- Grease a 9×5 loaf pan with vegetable shortening and dust it with flour. Then, line the pan with parchment paper, and brush it with melted butter. Pour the batter in the pan and bake it for 50 minutes, or until a toothpick comes out clean. Let it cool in a pan on a wire rack.
