This pineapple quick bread is a delightful blend of sweet nutty and fluffy. Reminding me of cherished moments with my grandmother it’s a delicious trip down memory lane. Perfect for breakfast snacks or dessert paired with a soothing beverage. Let’s dive into the recipe.
Ingredients:
2 cups flour
1 can crushed pineapple (20 oz) drained (reserve 2 tbsp juice for glaze)
1/2 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
Glaze:
1⅓ cups powdered sugar
2 tbsp reserved pineapple juice
Instructions:
Ingredients:
2 cups flour
1 can crushed pineapple (20 oz) drained (reserve 2 tbsp juice for glaze)
1/2 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
Glaze:
1⅓ cups powdered sugar
2 tbsp reserved pineapple juice
Instructions:
Heat oven to 350°F (175°C) and ready a 9×5-inch loaf pan.
Blend cream cheese and sugar to a creamy texture.
Incorporate beaten egg and vanilla.
Mix in the sour cream.
In another bowl combine flour baking soda and salt. Slowly add this to the cream mixture.
Fold in the crushed pineapple.
Pour into the loaf pan and bake for 60 minutes. Let it cool for 10 minutes before moving to a cooling rack.
For the glaze:
Combine powdered sugar and pineapple juice. Drizzle over the cooled bread and let it set.
Slice the bread serve and savor each bite!