Pineapple Quick Bread
You'll be whisked away to a tropical paradise with this pineapple bread that is bursting with juicy bites of sweetness.
Servings: 10 slices
Calories: 273kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces cream cheese, softened (this is about half of a block)
- 2½ teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 large egg, room temperature
- ½ cup sour cream
- 20 ounces crushed pineapples in 100% juice, drained
Glaze (optional)
- I cup powdered sugar
- 2 tablespoons melted butter, cooled
- 2 tablespoons pineapple juice, reserved
Instructions
- Preheat the oven to 350°F. Generously spray an 8½ x 4½-inch loaf pan with baking spray (Baker’s Joy or a generic version).
- Using a small mixing bowl, whisk together the flour, baking soda and salt. Set it aside.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 30 seconds.
- Add the granulated sugar and continue to mix for 1 minute.
- Add the egg and mix until combined.
- Add the sour cream and mix until combined.
- Add the flour mixture and mix just until well incorporated.
- Fold in the drained crushed pineapple.
- Evenly spread the batter into the prepared pan. Bake for 55 to 60 minutes, or until a toothpick inserted comes away clean.
- Allow the pineapple bread to rest in the pan for 10 to 15 minutes, then remove the pineapple bread from the loaf pan and allow it to completely cool before slicing.
Glaze (optional)
- While the cake is cooling, start the glaze by melting the butter and letting it cool.
- Once the butter has cooled, add the powdered sugar. Gradually whisk in the pineapple juice until you reach the desired consistency.
- Drizzle the glaze over the pineapple bread.
Notes
- Make sure the canned crushed pineapples are in 100% juice and not syrup.
- You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
- It is very important to allow the pineapple bread to completely cool before slicing.
- If you are planning to freeze this pineapple loaf cake, you can spray a light layer of nonstick spray to keep the thawed loaf from sticking to the plastic wrap.
Nutrition
Calories: 273kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 280mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg