Pineapple Quick Bread

Pineapple Quick Bread

by

Imagine a slice of paradise you can savor with your morning coffee or as an afternoon treat. That’s what you get with Pineapple Quick Bread – a moist, flavorful loaf that brings the essence of the tropics right to your kitchen. This bread is a breeze to make and even easier to fall in love with. Its sweet, tangy pineapple flavor, paired with a soft, tender crumb, makes it a perfect companion to tea or a stand-alone snack that will transport you to sunny shores.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 oz. cream cheese, softened
  • 1 cup granulated sugar
  • 3 teaspoons vanilla extract
  • 1 large egg, beaten
  • 1/2 cup sour cream
  • 1 20 oz can crushed pineapple, drained (reserve juice for glaze)

How To Make Pineapple Quick Bread

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the egg and mix well.
  4. Gradually blend in the dry ingredients, alternating with the sour cream.
  5. Fold in the crushed pineapple, then pour the batter into the prepared pan.
  6. Bake for 55-60 minutes or until a toothpick comes out clean.
  7. Let cool before drizzling with a glaze made from reserved pineapple juice and powdered sugar.

Tips

  • Use room temperature ingredients for a smoother batter.
  • Avoid overmixing to keep the bread tender.
  • Test for doneness with a toothpick.
  • Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

Substitutions or Variations

  • Replace half the sugar with honey for a natural sweetness.
  • Swap sour cream with Greek yogurt for a protein boost.
  • Add shredded coconut or nuts for a crunchy texture.
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Storage Instructions

Wrap the bread in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze wrapped in foil for up to 3 months. Thaw at room temperature before serving.

FAQs

  1. Can I make this bread with fresh pineapple? Yes, just ensure it’s finely chopped and well-drained.
  2. Is this bread gluten-free? Not as is, but you can use a gluten-free flour blend.
  3. Can I make muffins instead? Absolutely, just adjust the baking time accordingly.
  4. How do I prevent the bread from drying out? Store it wrapped tightly at room temperature.
  5. Can I add nuts to this recipe? Yes, nuts like walnuts or pecans make a great addition.