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Pineapple Quick Bread!!!


Soft and moist, this pineapple quick bread requires no yeast and no rise time! It’s made with crushed pineapple and topped with a delicate pineapple glaze for an all-around delicious loaf to enjoy as breakfast, lunch, or dessert.

Our pineapple quick bread incorporates crushed pineapple and its drained juices to create an incredibly moist pineapple-flavored loaf topped with a subtly sweet glaze. All you need is a little help from a mixer, a loaf pan, some staple kitchen ingredients, and 10 minutes of prep time.

So, what is a quick bread? Quick breads use a leavening agent such as baking soda and sometimes baking powder in place of yeast which means there’s no rise time involved. They can be whipped together and popped in the oven in no time and flavored whichever way you want, see our cantaloupe quick bread and peach bread for fun examples.
This tropical treat is yours today!

A pineapple dessert is a great way to enjoy the summer flavors. This sweet dessert bread is full of tangy pineapple flavor. It also includes vanilla, sugar, cream cheese, and cream cheese. This recipe also includes sour cream, which is a surprising ingredient.

That’s right. This is not your ordinary dessert bread. Although I love a good pumpkin bread and lemon poppy seeds, I wanted something different. You’ll be pleased with the results. Continue reading for the complete recipe.


2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 oz. cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
1 large egg beaten
1/2 cup sour cream
1 20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)

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1 1/2 cups powdered sugar
2-3 tbsp reserved pineapple juice


Preheat oven to 350° and grease a bread pan.

In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.

Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.

Pour into prepared pan and bake 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.

For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.

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