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This pineapple quick bread recipe brings sunshine to your kitchen with every slice. I discovered this tropical treasure while looking for ways to use up extra canned pineapple and it's become my go-to summer treat. The combination of juicy pineapple cream cheese and sour cream creates such an incredibly moist bread that nobody can resist asking for seconds.
A Slice of Paradise
You're going to love how this pineapple quick bread comes together in just minutes. The trick is using cream cheese and sour cream they make every bite rich and tender. My family starts hovering around the kitchen as soon as they smell it baking. Best of all you don't need any fancy equipment or baking skills to create this tropical treat.
What You'll Need
- Flour: 2 cups measured precisely for the perfect texture.
- Baking Soda: 1 teaspoon for just the right rise.
- Salt: 1 teaspoon trust me on this amount.
- Cream Cheese: 3 oz make sure it's properly softened.
- Sugar: 1 cup just enough to complement the pineapple.
- Vanilla Extract: 3 teaspoons pure vanilla makes a difference.
- Egg: 1 large room temperature works best.
- Sour Cream: 1/2 cup full fat please.
- Crushed Pineapple: 1 can save that juice for the glaze.
- Powdered Sugar: 1 1/2 cups for our finishing touch.
- Pineapple Juice: 2-3 tbsp from your canned pineapple.
Let's Bake
- Get Ready
- Start with a 350°F oven and grease that pan really well.
- Mix Your Basics
- Whisk those dry ingredients together they'll wait patiently.
- Create Your Base
- Beat the sugar cream cheese vanilla and egg until they're smooth as silk.
- Bring It Together
- Fold in your sour cream and pineapple gently we want this bread tender.
- Time to Bake
- Pour it all in and let it bake until golden about an hour of heavenly kitchen aromas.
- Final Touch
- Once it's completely cool drizzle that pineapple glaze over top.
Baking Secrets
Making perfect pineapple quick bread means starting with room temperature ingredients especially that cream cheese. Take time to drain your pineapple well nobody wants soggy bread. Don't rush the cooling process before adding the glaze patience makes perfect. Keep it in an airtight container and if it lasts more than a day you have more willpower than me.
Make It Your Own
While this pineapple quick bread is amazing as is feel free to play with the recipe. Sometimes I toss in some coconut or macadamia nuts for extra tropical flair. A bit of citrus zest brightens everything up beautifully. When I'm feeling indulgent I'll add white chocolate chips they melt into little pockets of sweetness throughout the bread.
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Frequently Asked Questions
- → Why do you need to drain the pineapple?
- Draining the pineapple prevents the bread from becoming too wet. Saving some juice allows you to make the pineapple glaze with real fruit flavor.
- → How do I know when the bread is done?
- The bread is done when a toothpick inserted in the center comes out clean. This usually takes 55-60 minutes at 350°F.
- → Why cool the bread in stages?
- Cooling first in the pan then on a wire rack prevents the bread from breaking. This two-stage cooling ensures the bread sets properly.
- → Can I make this bread without the glaze?
- Yes, the bread is delicious even without the glaze. The pineapple and cream cheese provide plenty of flavor and moisture.
- → How should I store this bread?
- Store the bread in an airtight container at room temperature. The cream cheese and sour cream make it stay moist for several days.