Pineapple Quick Bread

What better way to get the flavor of summer than with a pineapple treat? This sweet dessert bread is bursting with tangy pineapple flavor, along with vanilla, sugar, and cream cheese. There’s another unexpected ingredient in this recipe… sour cream!

That’s right. This is no ordinary dessert bread. While I love a good pumpkin loaf, and I’ll never turn down lemon poppy seed, I wanted to try something a little different. I think you’ll be happy with the results. Keep reading to see the full recipe!

I won’t lie, sometimes I get a little impatient with bread recipes. Dessert breads, however, are much easier than all that kneading and waiting for the dough to rise. And don’t even get me started on sourdough bread! Delicious? Yes. Something I’d make regularly? No.

Why You’ll Love This Recipe

This Pineapple Quick Bread is a delightful twist on traditional dessert breads. It’s quick to make, requires no kneading, and uses simple ingredients that come together to create a moist, flavorful loaf. The incorporation of cream cheese and sour cream adds a creamy richness, while the pineapple offers a refreshing zing.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Bread pan
• Spatula
• Wire rack

Ingredients

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 (save 2-3 Tbsp of the juice for the glaze)

Glaze

• 1 1/2 cups powdered sugar
• 2-3 tbsp reserved pineapple juice

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a bread pan.
2. In a medium bowl, mix together the flour, baking soda, and salt.
3. In a separate bowl, beat the egg, sugar, cream cheese, and vanilla until smooth.
4. Add the flour mixture to the cream cheese mixture and stir until combined. Mix in the sour cream until just blended, then gently fold in the crushed pineapple.
5. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the bread in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely.
7. To make the glaze, combine the powdered sugar with the reserved pineapple juice and drizzle over the cooled bread.

Tips for Success

• Ensure the cream cheese is fully softened for a smooth batter.
• Do not overmix the batter to prevent a dense loaf.
• Drain the pineapple well to avoid excess moisture in the bread.

Additional Tips or Variations

For a nutty twist, consider adding a handful of chopped pecans or walnuts to the batter. You can also sprinkle some shredded coconut on top of the glaze for extra tropical flair.

Nutritional Highlights (Per Serving)

Calories: 250 | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Sugar: 25g

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used, but make sure to chop it finely and drain any excess juice.

How should I store the bread? Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can this bread be frozen? Absolutely! Wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 3 months.

Conclusion

This Pineapple Quick Bread is a delightful way to enjoy a taste of summer any time of the year. Its balance of sweet and tangy flavors will surely make it a family favorite. Try it out, and don’t forget to share your delicious experiences in the comments below!