Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly dust it with flour to prevent sticking. Set aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This will evenly distribute the spices and ensure your bread has a balanced flavor. Set this bowl aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Beat until smooth and well combined. Stir in the mashed bananas and drained pineapple until everything is fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense rather than soft and fluffy. If you’re adding chopped pecans or shredded coconut, fold them in at this stage.

Step 5: Bake the Hummingbird Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 6: Prepare the Cinnamon Cream Cheese Frosting

While the bread cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and ground cinnamon. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.

Step 7: Frost and Serve

Once the bread has fully cooled, generously spread the cinnamon cream cheese frosting over the top. Slice and serve!