Prep time: 10 mins | Cook time: 1 hr | Yield: 1 loaf of pineapple bread
This Pineapple Quick Bread is bursting with summer flavor! It is sweet and tangy at the same time with a simple yet delightful pineapple glaze. The sour cream is an unexpected ingredient in this recipe, but it works wonders! This dessert bread is not your ordinary bread. If you want to try something different, you have to give this Pineapple Quick Bread a go very soon! I guarantee that you’ll be pleased!
Ingredients
BREAD:
1 large egg, beaten
1 tsp baking soda
3 ounces cream cheese, softened
1 c. sugar
2 c. flour
3 tsp vanilla extract
1/2 c. sour cream
1 20-ounce can of crushed pineapple, drained (save 2-3 tablespoons of the juice for the glaze)
1 tsp salt
GLAZE:
2-3 tablespoons reserved pineapple juice
1 1/2 c. powdered sugar
How to make Pineapple Quick Bread
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a bread pan. Grease and set aside.
Step 2: Place the flour, baking soda, and salt in a medium bowl. Mix well until combined.
Step 3: Add the egg, sugar, cream cheese, and vanilla to another bowl. Beat well until smooth.
Step 4: Into the cream cheese mixture, add the flour mixture and mix well. Then, whisk in the sour cream until just blended. Next, fold in the crushed pineapple.
Step 5: Into the prepared bread pan, transfer the batter. Place in the preheated oven and bake for about 55 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
Step 6: Remove from the oven when done and let the bread cool for about 15 to 20 minutes in the pan before inverting on a wire rack to cool completely.
Step 7: In the meantime, prepare the glaze. Combine the powdered sugar and pineapple juice until mixed. Then, drizzle this on top of the cooled bread.
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