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Two cups of flour
1 can of crushed pineapple, 20 ounces (drain and set aside 2 tablespoons of liquid for glaze)
half a cup of sour cream
3/4 cup of sugar
Softened cream cheese, 3 ounces
1/2 teaspoon of baking soda
One teaspoon of salt
vanilla extract, three tablespoons
Beat one egg.
To make the glaze:
1:1/3 cups of powdered sugar
The can of pineapple juice, which is 2 teaspoons in total,
Instructions:
Get the oven ready by heating it up to 350°F, or 175°C. Additionally, grease a 9×5-inch loaf pan to have it ready.
In a large bowl, beat the sugar and softened cream cheese until smooth.
Add the beaten egg and vanilla essence to the bowl.
Pour in the sour cream and stir until combined.
Put the baking soda, salt, and flour into a separate basin and mix them with a sieve. Afterwards, combine the dry ingredients with the liquid mixture slowly.
Reserving 2 tablespoons for the glaze, gently incorporate the crushed pineapple.
Pour the batter into the prepared loaf pan and smooth up the top.
Bake it for about half an hour. After inserting a toothpick, the bread is done when it comes out clean.
Ten minutes after baking, remove from pan and set aside to cool. Once it's cooled completely, transfer it to a wire rack.
To make the glaze:
Stir until smooth, then add the powdered sugar and 2 tablespoons of the pineapple juice that was set aside.
Once the bread has cooled, generously pour the glaze over it.
Wait for it to set for a while.
At this point, you may cut into slices and enjoy your Pineapple Quick Bread. Simmer it with your preferred hot drink and relish the explosion of flavors!
