Pineapple Quick Bread
A delightful quick bread that combines the sweetness of pineapple with soft cream cheese, perfect for breakfast or as a snack.
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.
Notes
Serve warm or at room temperature. Delicious with butter or a drizzle of honey. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can freeze slices wrapped tightly in plastic wrap for 2-3 months.