Description
A moist, flavorful pineapple bread with a sweet and tangy glaze, perfect for breakfast, dessert, or a snack. The addition of cream cheese and sour cream makes this bread extra tender and rich!
Ingredients
Units
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For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ounces cream cheese, softened
- 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 the glaze)
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons reserved pineapple juice
Instructions
-
Preheat & Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×5-inch loaf pan and set aside.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt.
-
Prepare the Wet Ingredients:
- In a separate large bowl, mix cream cheese, sugar, vanilla extract, and beaten egg until smooth.
-
Combine the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in sour cream and drained crushed pineapple, making sure not to overmix.
-
Bake the Bread:
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
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Make the Pineapple Glaze:
- In a small bowl, whisk together powdered sugar and reserved pineapple juice until smooth.
- Drizzle the glaze over the cooled bread.
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Serve & Enjoy:
- Slice and enjoy this tropical, sweet, and moist pineapple quick bread!
Notes
- For extra flavor, add ½ teaspoon cinnamon or ½ cup shredded coconut to the batter.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- This bread freezes well! Wrap slices tightly and freeze for up to 3 months.
