Pineapple Quick Bread
Pineapple Quick Bread
Introduction
Pineapple Quick Bread is a delightful treat that adds a burst of tropical flavor to your table. This simple quick bread combines the sweetness of pineapple with soft cream cheese, making it moist and delicious. Whether enjoyed for breakfast, as a snack, or dessert, this bread is sure to please anyone who takes a bite!
Why Make This Recipe
Making Pineapple Quick Bread is a fantastic way to use canned pineapple in a new and exciting way. This recipe is quick and easy, requiring no special baking skills. It’s perfect for busy mornings or casual gatherings, and the sweet aroma that fills your kitchen while it’s baking is simply irresistible. Plus, this recipe makes a lovely gift for friends and family!
How to Make Pineapple Quick Bread
Creating Pineapple Quick Bread is straightforward and fun. Follow these simple steps to whip up this tasty treat:
Ingredients:
- 2 cups all-purpose flour
- 1 can (20 oz) crushed pineapple, drained (reserve 2 tbsp juice)
- 1/2 cup sour cream
- 1 cup sugar
- 3 oz cream cheese, softened
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp vanilla extract
- 1 egg, beaten
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
- In a large mixing bowl, combine the flour, baking soda, and salt; stir well and set aside.
- In another bowl, mix the sugar, sour cream, softened cream cheese, and vanilla extract until smooth and creamy.
- Add the beaten egg to the wet mixture. Stir until all ingredients are well combined.
- Gently fold in the drained crushed pineapple and the reserved 2 tablespoons of pineapple juice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
How to Serve Pineapple Quick Bread
Pineapple Quick Bread can be served in many ways. It’s delicious on its own, but you can also enjoy it with a pat of butter or a drizzle of honey. A cup of coffee or tea pairs wonderfully with a slice of this bread. It can also be served warm or at room temperature.
How to Store Pineapple Quick Bread
To keep your Pineapple Quick Bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, up to a week. If you want to keep it for a longer time, consider freezing slices. Just wrap them tightly in plastic wrap, and they will stay good for about 2-3 months.
Tips to Make Pineapple Quick Bread
- Ensure the cream cheese is softened for easy mixing.
- Make sure to drain the pineapple well to avoid excess moisture in the batter.
- Avoid overmixing to keep the bread fluffy and light.
- You can add nuts or coconut for additional texture and flavor.
Variation
If you like, you can experiment by adding crushed walnuts or pecans to the batter for a delightful crunch. You can also substitute the cream cheese with Greek yogurt for a healthier twist!
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple! Just chop it finely and make sure to remove excess moisture.
Q: How do I know when the bread is done baking?
A: Insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, it’s done.
Q: Can I make this bread gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free blend for a gluten-free version of this recipe.
Enjoy baking and tasting your Pineapple Quick Bread!
Pineapple Quick Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup sour cream
- 3 oz cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 3 tsp vanilla extract
- 1 large egg, beaten
- 1 can (20 oz) crushed pineapple, drained (reserve 2 tbsp juice) Make sure to drain the pineapple well to avoid excess moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
- In a large mixing bowl, combine the flour, baking soda, and salt; stir well and set aside.
- In another bowl, mix the sugar, sour cream, softened cream cheese, and vanilla extract until smooth and creamy.
- Add the beaten egg to the wet mixture. Stir until all ingredients are well combined.
- Gently fold in the drained crushed pineapple and the reserved 2 tablespoons of pineapple juice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
