Recipe courtesy of Bake from Scratch Magazine
Love hummingbird cake, but looking for a little less effort than a full-on layer cake? This Hummingbird Loaf holds the answer to all your problems. This may be the most vivacious loaf bread you’ve ever tasted. Little bits of dried apricot and pineapple deliver intermittent bursts of sweet-tart flavor, and an ample pour of spiced rum turns up the va-va-voom. But, it’s the pecans from Schermer Pecans in both the batter and the Pecan-Oat Streusel that truly take this loaf to the next level. Chopped pecans sprinkled into the batter lend both a toasty taste and texture to the loaf while the pecans in the Pecan-Oat Streusel turn a gorgeous golden brown and provide a crisp and buttery bite to every slice. Whether served for breakfast, an afternoon snack, or as dessert, this Hummingbird Loaf is sure to impress.
Makes 1 (9×5-inch) loaf
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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.
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