Description
This easy-to-make pineapple quick bread is moist and delicious, combining the sweetness of pineapple and the richness of cream cheese for a perfect treat. Top it off with a simple glaze for extra sweetness! Perfect for breakfast or a midday snack.
Ingredients
Scale
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For the Bread:
- 2 cups all-purpose flour
- 1 can (20 oz) crushed pineapple, drained (reserve 2 tbsp juice)
- ½ cup sour cream
- 1 cup sugar
- 3 oz cream cheese, softened
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp vanilla extract
- 1 egg, beaten
For the Glaze:
- 1⅓ cups powdered sugar
- 2 tbsp pineapple juice (reserved from the can)
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Cream together the sugar and cream cheese in a bowl. Add the egg, vanilla, and sour cream, and mix until smooth.
- In a separate bowl, whisk the dry ingredients: flour, baking soda, and salt.
- Combine the wet and dry ingredients, mixing until just incorporated.
- Fold in the pineapple and mix well to combine.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze by whisking together powdered sugar and pineapple juice until smooth.
- Drizzle the glaze over the cooled bread, and slice to serve.
Notes
- For a sweeter bread, you can add a little more sugar to the glaze.
- This bread keeps well at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: ~250 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg