Description
This Pineapple Quick Bread is a moist, tropical loaf featuring sweet crushed pineapple, a rich, tender crumb, and a tangy glaze. Perfect for breakfast, snacks, or dessert, it's a quick and easy recipe made with pantry staples.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 3 ounces cream cheese, softened
- 1 large egg, beaten
- 3 teaspoons vanilla extract
- ½ cup sour cream
- 1 can (20 oz) crushed pineapple, drained (reserve 2 tablespoons juice)
- 1⅓ cups powdered sugar (for glaze)
- 2 tablespoons reserved pineapple juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the beaten egg and vanilla extract to the cream cheese mixture, mixing well.
- Stir in the sour cream until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the reserved pineapple juice until smooth. Drizzle over the cooled bread.
Notes
- Ensure the pineapple is well-drained to avoid excess moisture in the batter.
- Let the bread cool completely before glazing to prevent the glaze from melting.
- Store leftovers properly to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
