Pineapple Quick Bread
A delightful and moist quick bread that combines the tropical flavor of crushed pineapple with the creaminess of cream cheese, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3 ounces cream cheese, softened Ensure it's softened to room temperature.
- 1 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 large egg, beaten
- 1/2 cup sour cream
- 1 can (20 ounces) crushed pineapple, drained Reserve 2-3 tablespoons of juice for glaze.
Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons reserved pineapple juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your 9x5-inch loaf pan by greasing and flouring it.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
Mixing Wet Ingredients
- In a larger bowl, combine and beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the beaten egg, sour cream, and the drained crushed pineapple, mixing thoroughly until just blended.
Combine Mixtures and Bake
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Prepare Glaze
- While the bread bakes, whisk together the powdered sugar and reserved pineapple juice in a small bowl until smooth.
Cooling and Glazing
- Once the bread has cooled for about 10 minutes, drizzle the glaze over the top.
- Allow the bread to cool completely before slicing and serving.
Notes
For best results, ensure your cream cheese is softened. Consider adding chopped nuts or spices for variation. Store in an airtight container for up to three days or freeze slices for up to three months.