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What better way to capture the essence of summer than with a pineapple treat? This sweet dessert bread is bursting with tangy pineapple flavor, complemented by vanilla, sugar, and cream cheese. And here’s a twist—sour cream!
That’s right, this isn’t your average dessert bread. While I adore a good pumpkin loaf or lemon poppy seed bread, I was eager to try something a bit different. I think you’ll love the results. Keep reading for the full recipe!
I’ll admit, I sometimes lose patience with traditional bread recipes. But dessert breads, like this one, are a breeze compared to all that kneading and waiting for dough to rise. And as much as I enjoy sourdough, it’s not something I’d make regularly.
That’s what makes this Pineapple Quick Bread so fantastic. The name says it all. This delightful, sweet, and tangy bread takes just about 10 minutes to prepare. Then, simply bake it and drizzle a pineapple glaze over the top once it’s done. It’s really that simple!
As mentioned, this recipe has a few surprises, including cream cheese and sour cream. The tanginess of the sour cream enhances the pineapple’s flavor, while the sugar and cream cheese create a perfect balance.
The glaze, made from powdered sugar and pineapple juice, adds a touch of sweet, tropical flavor. Make this delicious treat today!
Bread:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 oz. cream cheese, softened
- 1 cup sugar
- 3 teaspoons vanilla extract
- 1 large egg, beaten
- 1/2 cup sour cream
- 1 20 oz can crushed pineapple, drained (reserve 2-3 tablespoons of juice for the glaze)
Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons reserved pineapple juice
Preparation:
- Preheat the oven to 350°F and grease a bread pan.
- In a medium bowl, combine the flour, baking soda, and salt. In another bowl, beat the egg, sugar, cream cheese, and vanilla until smooth.
- Mix the flour mixture into the cream cheese mixture, then add the sour cream and stir until just combined. Fold in the crushed pineapple.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the reserved pineapple juice and drizzle over the cooled bread.
