Pineapple quick bread is a sweet and delicious treat that I have been making for years. It is a perfect blend of sweet pineapple, nutty pecans, and fluffy bread that creates a perfectly moist and satisfying loaf. This recipe holds a special place in my heart as it brings back memories of baking with my grandmother on lazy Sunday afternoons. We would spend hours in the kitchen, chatting and laughing as we measured out ingredients and stirred the batter. The smell of the bread baking in the oven was always the highlight of the day, filling our home with the sweet aroma of pineapple and baking spices.
Making this pineapple quick bread always feels like a comforting hug from the past. It’s a simple recipe that I have perfected over the years, and I am excited to share it with you. Whether you are serving it for breakfast, as a snack, or as a dessert, this bread is sure to be a hit with friends and family. So why not whip up a batch today and enjoy a little slice of heaven with a cup of tea or coffee? I promise you won't be disappointed!
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Pineapple Quick Bread Recipe
Ingredients:
2 cups flour
1 can drained crushed pineapple (20 oz), save 2 tablespoons for glaze
1/2 cup sour cream
1 cup sugar
3 ounces of softened cream cheese
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons vanilla extract
1 beaten egg
1 can drained crushed pineapple (20 oz), save 2 tablespoons for glaze
1/2 cup sour cream
1 cup sugar
3 ounces of softened cream cheese
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons vanilla extract
1 beaten egg
For the glaze:
1⅓ cups powdered sugar
2 tablespoons of pineapple juice (from can above)
1⅓ cups powdered sugar
2 tablespoons of pineapple juice (from can above)
Instructions:
1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, mix softened cream cheese and sugar until creamy.
3. Add beaten egg and vanilla extract, stir to combine.
4. Mix in sour cream until smooth.
5. In a separate bowl, whisk flour, baking soda, and salt together. Gradually add dry ingredients to the wet mixture, mixing until well combined.
6. Fold in crushed pineapple, saving 2 tablespoons for the glaze.
7. Pour batter into greased loaf pan and smooth the top.
8. Bake for 60 minutes until a toothpick comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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To prepare glaze:
1. Mix powdered sugar and 2 tablespoons of reserved pineapple juice until smooth.
2. Drizzle the glaze over the cooled pineapple bread.
3. Let the glaze set for a few minutes.
Slice and serve the delicious Pineapple Bread. Enjoy!