There’s something so comforting about baking a fresh loaf of bread, especially when it’s sweet and creamy like this Pineapple Cream Cheese Bread. This recipe brings together the tropical tang of pineapple and the smooth richness of cream cheese, delivering a delightful treat that’s perfect for any family gathering or cozy afternoon. It's a favorite in our small Midwestern town, where sharing homemade goodies is a way of life. This bread is irresistibly moist and slightly tangy, making it a perfect snack or even a breakfast option.

This Pineapple Cream Cheese Bread is wonderfully versatile. It pairs beautifully with a simple side of fresh fruit or a green salad for a light lunch. If you’re serving it for breakfast or brunch, a dollop of whipped butter or a smear of strawberry jam on a warm slice would be delightful. For a heartier option, consider a side of crispy bacon or a small serving of scrambled eggs.

Servings: 8

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
8 oz crushed pineapple, drained
4 oz cream cheese, softened

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set it aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the drained crushed pineapple and softened cream cheese until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

For a fun twist, you can add 1/2 cup of shredded coconut to the batter for a tropical flair. If you have picky eaters or if someone isn’t a fan of pineapple, you can replace the crushed pineapple with mashed bananas or grated apples for a different but equally delicious take. Another option is to sprinkle chopped nuts like pecans or walnuts on top before baking to add a crunchy texture.

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