Ingredients:
2 cups flour
1 can (20 oz) crushed pineapple (drained, reserving 2 tablespoons
juice for the 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)
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, cream together softened cream cheese and sugar.
Mix in the beaten egg and vanilla extract.
Add sour cream, ensuring a smooth blend.
In another bowl, sift together flour, baking soda, and salt. Gradually combine these dry ingredients with the wet mixture.
Gently fold in the crushed pineapple, setting aside 2 tablespoons for the glaze.
Transfer the batter into the prepared loaf pan, leveling the top.
Bake for approximately 60 minutes or until a toothpick inserted comes out clean.
Allow the bread to sit in the pan for 10 minutes, then move it to a wire rack to cool thoroughly.
For the glaze:
Combine powdered sugar with the 2 tablespoons of reserved pineapple juice until smooth.
Generously drizzle the glaze over the completely cooled bread.
Allow a few moments for the glaze to set.
Your Pineapple Quick Bread is now ready to be sliced and enjoyed. Pair it with your favorite hot beverage to savor the burst of flavors!