Pineapple Quick Bread:
This delightful Pineapple Quick Bread is a testament to the harmonious marriage of tropical sweetness and comforting warmth. With each slice, you’re greeted by a tantalizing aroma that transports you to sun-kissed shores and lush, tropical landscapes. The bread itself is moist and tender, with a delicate crumb that practically melts in your mouth.
At the heart of this delightful creation lies the sweet essence of pineapple, infusing every bite with its juicy, tropical flavor. Chunks of succulent pineapple are scattered throughout the bread, providing bursts of sweetness and texture with each bite. Their vibrant flavor is perfectly complemented by the subtle notes of vanilla and warm spices that permeate the loaf, creating a symphony of flavors that dance on the palate.
The texture of the bread is pure perfection – moist and tender, yet with a satisfying density that makes each bite incredibly satisfying. The crust, golden and slightly crisp, adds a delightful contrast to the soft interior, creating a sensory experience that is nothing short of divine.
Whether enjoyed as a morning treat with a cup of steaming coffee or as a comforting snack on a lazy afternoon, this Pineapple Quick Bread is sure to brighten your day and lift your spirits. It’s a celebration of sunshine and sweetness, wrapped up in a loaf of pure indulgence. So go ahead, slice yourself a piece, and let the tropical flavors whisk you away on a culinary journey to paradise.
Ingredients
2 cups flour
1 can (20 oz) crushed pineapple (drained, but reserve 2 tablespoons juice for glaze)
1/2 cup sour cream
1 cup sugar
3 oz cream cheese (softened)
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons vanilla extract
1 egg (beaten)
For the glaze:
1⅓ cups powdered sugar
2 tablespoons pineapple juice (reserved from the can)
Preparation
Start by preheating your oven to 350°F (175°C). Also, prepare a 9×5-inch loaf pan by greasing it.
Take a large bowl and cream together the softened cream cheese and sugar.
Incorporate the beaten egg and vanilla extract into the mixture.
Add sour cream, ensuring a smooth blend.
In another bowl, sift together the flour, baking soda, and salt. Then, gradually merge these dry ingredients with the wet mixture.
Gently fold in the crushed pineapple, but remember to set aside 2 tablespoons for the glaze.
Transfer the batter into the prepped loaf pan, leveling the top.
Allow it to bake for around 60 minutes. The bread is done when a toothpick, inserted, emerges clean.
Once baked, let it sit in the pan for about 10 minutes. Afterward, move it onto a wire rack, allowing it to cool thoroughly.
For the glaze:
Combine the powdered sugar with the 2 tablespoons of saved pineapple juice to achieve a smooth consistency.
Generously drizzle this glaze over the completely cooled bread.
Give it a few moments to set.
Your Pineapple Quick Bread is now ready to be sliced and relished. Pair it with your favorite hot beverage and savor the burst of flavors!
