In a small saucepan, bring rum, pineapple, and apricots to a boil over medium heat. Reduce heat to low, and simmer until fruit is plump and liquid has evaporated, about 20 minutes. Remove from heat, and let cool completely.
Preheat oven to 350°F (180°C). Butter and flour a 9×5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Add sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. With mixer on low speed, gradually add flour mixture to cream cheese mixture, beating until combined. Fold in rehydrated fruit, mashed banana, and pecans. Spoon batter into prepared pan. Top with Pecan-Oat Streusel.
Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Drizzle Vanilla Glaze over cooled loaf. Store in an airtight container at room temperature for up to 4 days.
Notes
PLAN AHEAD 3 Days Ahead: Make Pecan-Oat Streusel. Refrigerate in an airtight container. 1 Day Ahead: Bake loaf, and let cool completely. Wrap tightly in plastic wrap, and let stand at room temperature overnight. Day of: Drizzle with Vanilla Glaze.
Recipe by Bake from Scratch at https://bakefromscratch.com/hummingbird-loaf/