Pineapple Quick Bread

You’ll Need:

• 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

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
3. In another bowl, beat the sugar, cream cheese, and sour cream together until smooth and creamy.
4. Add the beaten egg, vanilla extract, and the reserved 2 tbsp pineapple juice to the cream cheese mixture. Mix until fully incorporated.
5. Stir in the drained crushed pineapple.
6. Gradually add the dry ingredients to the wet mixture. Stir just until combined—do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze: Mix ½ cup powdered sugar with 1–2 tsp of the reserved pineapple juice to drizzle over the cooled loaf.