Preparation:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, cream together the softened cream cheese and granulated sugar until smooth.
Mix in the beaten egg and vanilla extract until well incorporated.
Add sour cream to the mixture, ensuring a smooth consistency.
In another bowl, sift together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until combined.
Gently fold in the crushed pineapple, reserving 2 tablespoons for the glaze.
Transfer the batter into the prepared loaf pan, smoothing the top evenly.
Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze:
– In a small bowl, whisk together powdered sugar and reserved pineapple juice until smooth.
– Drizzle the glaze generously over the cooled bread.
– Let the glaze set for a few minutes before slicing.
Your Pineapple Quick Bread is now ready to be enjoyed! Pair it with your favorite hot beverage and savor the irresistible flavors that await.