1 20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
1 1/2 cups powdered sugar
2-3 tbsp reserved pineapple juice
Preheat oven to 350° and grease a bread pan.
In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.
Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.
Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.