Pineapple Quick Bread is sweet, damp and completely flavorful, particularly with a straightforward pineapple coat on top! This brisk bread formula is made with squashed pineapple, cream cheddar, acrid cream and a couple of other fundamental fixings.
This Pineapple Quick Bread is one of my supreme most loved brisk bread plans – the consistency is so wet and the squashed pineapple includes the ideal measure of flavor and pleasantness.
Brisk Breads are so quick and simple to make and there is nothing superior to a cut of new, natively constructed bread! Snappy breads don’t require any yeast so you don’t have to hang tight for them to ascend before heating.
Pineapple Bread
Course: Breakfast, MainCuisine: AmericanDifficulty: Easy12
servings5
minutes55
minutes1
hourOur four kids like slices of this moist tropical-tasting Pineapple Bread for breakfast.
Ingredients
2 cups flour
1 tsp. baking soda
1 tsp. salt
3 oz. cream cheese softened
1 cup sugar
2 tsp. vanilla extract
1 large egg beaten
1/2 cup sour cream
1 20 can can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
- GLAZE
1 1/2 cups powdered sugar
2 – 3 tbsp reserved pineapple juice
Directions
- Mix the flour, baking soda and salt together in a medium mixing bowl.
- In a separate bowl, beat egg, sugar, cream cheese and vanilla until smooth.
- Add flour mixture and mix well. Add the sour cream and mix just until combined. Stir in the crushed pineapple.
- Pour into a greased bread pan and bake at 350° for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
- GLAZE
- Mix powdered sugar and pineapple juice together and drizzle over bread.
Notes
- Thanks to butter With a Side of Bread
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