Hummingbird Loaf

This may be the most vivacious loaf bread you’ve ever tasted. Little bits of dried apricot deliver intermittent bursts of sweet-tart flavor, and an ample pour of spiced rum turns up the va-va-voom. The pecan-and oat-packed streusel topping and the rich cream cheese mixed in with the batter ensure the perfect dose of tender crumble and crunch in every bite. Find this recipe and more ways with hummingbird in our May/June 2018 issue, here

Hummingbird Loaf
 
Makes 1 (9x5-inch) loaf
Ingredients
  • 1 cup (240 grams) spiced rum
  • ½ cup (64 grams) dried pineapple pieces, diced
  • ½ cup (64 grams) diced dried apricot
  • 4 ounces (115 grams) cream cheese, softened
  • ⅓ cup (76 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ cup (171 grams) mashed banana
  • ½ cup (57 grams) chopped pecans
  • Pecan-Oat Streusel (recipe follows)
  • Vanilla Glaze (recipe follows)
Instructions
  1. In a small saucepan, bring rum, pineapple, and apricot 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.
  2. Preheat oven to 350°F (180°C). Butter and flour a 9x5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.
  3. 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.
  4. 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 banana, pecans, and rehydrated fruit. Spoon batter into prepared pan. Top with Pecan-Oat Streusel.
  5. 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.

Pecan-Oat Streusel
 
Makes about ½ cup
Ingredients
  • ¼ cup (28 grams) chopped pecans
  • ¼ cup (20 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (31 grams) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons (42 grams) unsalted butter, cubed
Instructions
  1. In a small bowl, whisk together pecans, oats, brown sugar, flour, salt, and nutmeg. Using a pastry blender, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate in an airtight container for up to 3 days.

Vanilla Glaze
 
Makes about ½ cup
Ingredients
  • 2 cups (240 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) whole milk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
Instructions
  1. In a small bowl, whisk together all ingredients until smooth. Use immediately.

 

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