Ingredients
For the Bread:
2 cups all-purpose flour
1 can (20 oz) crushed pineapple, drained (reserve 2 tablespoons of juice for the glaze)
1/2 cup sour cream
1 cup granulated sugar
3 ounces cream cheese, softened
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons vanilla extract
1 large egg, beaten
For the Glaze:
1⅓ cups powdered sugar
2 tablespoons pineapple juice (reserved from the can)
Directions
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10-12 slices
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure your bread doesn’t stick.
Step 2: Cream Together Ingredients
In a large mixing bowl, combine the softened cream cheese and sugar. Beat until the mixture is creamy and smooth. This step is crucial for achieving a uniform texture in your bread.
Step 3: Add Wet Ingredients
Add the beaten egg and vanilla extract to the cream cheese mixture. Stir until fully incorporated. Then, mix in the sour cream until the batter is smooth and well-blended.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring continuously until well combined. Be careful not to overmix, as this can make the bread tough.
Step 6: Fold in Pineapple
Gently fold in the drained crushed pineapple, saving 2 tablespoons of juice for the glaze. This is the star ingredient, so make sure it’s evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the bread should have risen beautifully.
Step 8: Cool
Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important to prevent the glaze from melting and running off.
Step 9: Prepare the Glaze
While the bread is cooling, prepare the glaze. In a small bowl, mix the powdered sugar with the reserved pineapple juice until smooth. The glaze should be thick but pourable.
Step 10: Glaze the Bread
Once the bread is completely cool, drizzle the glaze over the top. Allow it to set for a few minutes before slicing.
Step 11: Serve and Enjoy
Slice the bread into generous pieces and serve. This Pineapple Quick Bread is perfect on its own, but it’s also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for the Best Pineapple Quick Bread
Use Room Temperature Ingredients
Ensure your cream cheese, sour cream, and egg are at room temperature before mixing. This helps create a smooth, even batter.
Don’t Overmix
Overmixing the batter can result in a tough bread. Mix just until the ingredients are combined.
Cool Completely Before Glazing
Make sure the bread is fully cooled before adding the glaze. If it’s too warm, the glaze will melt and run off the bread.
Variations to Try
Coconut Pineapple Bread
For an added tropical twist, stir in 1/2 cup of shredded coconut into the batter. The coconut complements the pineapple beautifully and adds a lovely texture.
Pineapple Walnut Bread
If you enjoy nuts, fold in 1/2 cup of chopped walnuts or pecans. They add a delightful crunch and enhance the flavor of the bread.
Pineapple Banana Bread
Mix in one mashed banana with the wet ingredients for an extra layer of flavor. The banana adds sweetness and moisture, making the bread even more irresistible.