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Pineapple Quick Bread

A moist and sweet bread infused with crushed pineapple, perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides a soft texture.
  • 1 teaspoon baking soda Helps the bread rise.
  • 1 teaspoon salt Enhances flavors.
Wet Ingredients
  • 3 ounces cream cheese, softened Adds moisture and a slight tang.
  • 1 cup granulated sugar For sweetness.
  • 3 teaspoons vanilla extract Offers an aromatic flavor.
  • 1 large egg, beaten Binds the ingredients.
  • 1/2 cup sour cream Contributes to moisture and flavor.
  • 1 can (20 ounces) crushed pineapple, drained The star ingredient; reserve 2-3 tablespoons of juice for glaze.
Glaze
  • 1 1/2 cups powdered sugar Creates a sweet glaze.
  • 2-3 tablespoons reserved pineapple juice Gives the glaze a pineapple flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x5-inch loaf pan.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat together cream cheese, granulated sugar, and vanilla extract until smooth.
  5. Add beaten egg, sour cream, and drained crushed pineapple to the cream cheese mixture. Mix until combined.
  6. Gradually stir the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes or until a toothpick comes out clean.
Glazing
  1. Whisk together powdered sugar and reserved pineapple juice until smooth.
  2. Allow the bread to cool in the pan for 10 minutes, then drizzle the glaze over the top.
  3. Let the bread cool completely before slicing.

Notes

For a flavor boost, consider adding chopped nuts or coconut flakes. Use an instant-read thermometer to check that the bread reaches an internal temperature of 200°F.