Have you ever heard of Hummingbird Cake? Once, I heard about it on Paula Dean’s old show (remember her? she gone) but it had 18 pounds of butter in one cake, so I kind of forgot about it. But when I recently walked into my favorite breakfast restaurant Devil’s Food and they had samples of gluten free hummingbird bread. And if a sample includes the word gluten free in it, I’m trying it. Samples are my favorite past time. It’s not really a past time when I’m in Whole Foods in the bulk section, but you know what I mean. Anywho, their hummingbird bread was boooooomb. Like, so good. So I made it for myself. So here ya go.

Let’s talk about the weekend. Because it was filled with fun exercise. I get sick of being in my CrossFit gym sometimes. I loooove CrossFit Broadway, but sometimes my body needs a break from excessively painful workouts. I love how I feel after a CrossFit workout, but my hip flexors don’t always love it. So this weekend, I went to spinning class, ran Red Rocks, and biked around Denver. Those things hurt, but not nearly as bad as wall balls. Eff wall balls.

So this is what I figured out in spin class. I’m not motivated to work very hard in spin class unless a REALLY good song comes on. Spin class takes patience, because well, it’s an hour. An hour of straight pedaling is BORING. Especially when you’re staring at your miserable self in the mirror. That’s exactly why I don’t do yoga. I get much too bored. All I think about is everything else I could be doing. Like cutting my toenails. Or braiding my hair. And I don’t ever braid my hair. But out of the hour class, I got at least 7 minutes of hard work in with this song. I’m obsessed with this song now. If the instructor would have played this on repeat, I would have burned at least 800 more calories.

This is what I figured out about workout at Red Rocks. Those workouts are always finished with bloody mary’s. I don’t know why alcohol tastes so much better after running up and down stairs at a higher altitude…wait wait wait…slowly waddling up and down stairs at a higher altitude, stairs are hard…but it totally does. I feel like I only really LOVE bloody mary’s when exercise is involved. Or maybe I really only love exercise when I know I will be rewarded with a bloody mary. Either way, my poor waitress poured a glass of water down my shirt so I got a free bloody mary! She thought I would be upset, but I was just pumped to finally not feel sticky anymore. She actually cooled me down. But she was so embarrassed. I wish that happened to me more often.

Last but not least, this is what I learned from biking around Denver. You can never rely on a man to plan something. Sorry bros, but it’s true. A group of 3 guys and I biked to the other side of Denver to go to the GIANT REI to rent blow up paddle boards. As soon as we passed the river, I knew I was going to pass on the paddle boarding. People were wearing helmets and eatin’ sh*t every 5 seconds. That’s not my kind of paddle boarding. But luckily, REI doesn’t rent those paddle boards. And it started pouring rain. So we went and got tacos back on the other side of town instead. So even though I got more exercise in then planned, I figured out, you cannot rely on men to plan out your Sunday.

I’m learning so much as I age.

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Hummingbird Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

  • Yield: 4-6 1x




  1. Preheat oven to 350 degrees.
  2. Add tapioca flour, coconut flour, coconut suguar, cinnamon, baking soda, and salt to a large bowl and mix.
  3. Then add the rest of the ingredients, folding in pecans at the end.
  4. Pour mixture into a loaf pan (I lined mine with parchment paper for easy removal) and smooth at the top
  5. Bake for 40-45 minutes or until bread is completely cooked through (use the toothpick trick to check)
  6. Let cool slightly before serving.


Yields 8 slices

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  1. Sheila says:

    This was sooo good! I made it last weekend and my husband posted it to facebook and requested that I make it again for a party we are going to this evening. Thank you!

  2. Nancy says:

    I added an extra banana and sunflower seeds and baked it in a bundt pan. Delicious and beautiful!

  3. Robin says:

    This recipe turned out pretty good. I added more tapioca flour and less coconut flour because I am not a huge fan of the taste of coconut flour. I also did not add bananas because my husband does not like dishes that include bananas. Overall the dish came out good. I think this would be better cooked as a muffin because it seems to be a bit gooey.

  4. Patty says:

    Do you suppose dried pineapple is an option? Or is the moisture from canned a necessity component?

    1. juli says:

      i’m not sure. that may still work!

  5. Christina says:

    This is one of my first paleo baking projects and it’s perfect. I can’t wait to try more baked goods from here!

  6. Erin says:

    Juli, I would love to try this bread however, I’m allergic to pineapple. Any ideas what I could substitute for the pineapple ?

    1. juli says:


  7. Dennis says:

    The recipe works best if you…. separate the eggs from the whites. Beat the yokes on high for about 3 minutes. they should turn yellow and be airy. Next beat the whites with a litttle cream of tarter until stiff peaks. Add the yokes to the dry and fold in the whites. Squeeze out some of the pineapple juice and use natural sugar cane also called Succanat instead of coconut sugar. The the will be light and impressive. Enjoy! Hope I am the ONE guy that gets a comment posted.

  8. K says:

    I made these into muffins last night and used Arrowroot starch instead of Tapioca. They came out fabulously!! I only baked them for 35 minutes. Great texture!

  9. Renee says:

    I’m allergic to coconut, could someone please give me substitutes for the coconut ingredients?

  10. Gael Damianakis says:

    I made these in my oven which is a bit dodgy as it’s really old but the problem I had seems to be the one a few commenters mentioned so I wonder if it was just my oven. At the 40 min mark on 350F, my Mum put the knife in and it came out clean so we took it out then we discovered it was uncooked/way too moist in the middle of the cake (not the top which was nicely browned, not the bottom but the middle) so I put it in for an extra 20 mins or so on 350F (so an hour in total) but in my opinion I still think it is too moist in the middle although my Mum wasn’t too fussed (maybe she likes that texture) and my kids snaffled it. I liked the flavour but I did want a cake texture all the way through. After I pulled it out, I read another commenter put it on for another 20 mins at 250F after an hour on 350F so maybe I should try that next time. I did add 2 grated carrots to the mix to get my kids to get some hidden veg so maybe that was also a factor & I used arrowroot instead of tapioca flour but otherwise I think I followed the recipe pretty closely.

    1. juli says:

      changing the recipe and adding more moisture through carrots will definitely change how the recipe comes out…