This recipe only lasted 30 mins in my house


2 cups flour

1 can (20 oz) crushed pineapple (drained, but reserve 2 tablespoons juice for glaze)

1/2 cup sour cream

1 cup sugar

3 oz cream cheese (softened)

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons vanilla extract

1 egg (beaten)

For the glaze:

1⅓ cups powdered sugar

2 tablespoons pineapple juice (reserved from the can)


Start by preheating your oven to 350°F (175°C). Also, prepare a 9×5-inch loaf pan by greasing it.

Take a large bowl and cream together the softened cream cheese and sugar.

Incorporate the beaten egg and vanilla extract into the mixture.

Add sour cream, ensuring a smooth blend.

In another bowl, sift together the flour, baking soda, and salt. Then, gradually merge these dry ingredients with the wet mixture.

Gently fold in the crushed pineapple, but remember to set aside 2 tablespoons for the glaze.

Transfer the batter into the prepped loaf pan, leveling the top.

Allow it to bake for around 60 minutes. The bread is done when a toothpick, inserted, emerges clean.

Once baked, let it sit in the pan for about 10 minutes. Afterward, move it onto a wire rack, allowing it to cool thoroughly.

For the glaze:

Combine the powdered sugar with the 2 tablespoons of saved pineapple juice to achieve a smooth consistency.

Generously drizzle this glaze over the completely cooled bread.

Give it a few moments to set.

Your Pineapple Quick Bread is now ready to be sliced and relished. Pair it with your favorite hot beverage and savor the burst of flavors!

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