What better way to get summer flavor than eating pineapple? This sweet, sweet bread is packed with tangy pineapple flavor, plus vanilla, sugar, and cream cheese. There’s another unexpected ingredient in this recipe… sour cream!
completely. This is no ordinary candy bread. While I love a good pumpkin loaf and would never turn down poppy seeds with lemon, I wanted to try something a little different. I think you will be satisfied with the results. Keep reading to see the full recipe!
I’m not going to lie, sometimes I’m a little impatient with baking recipes. However, baking a dessert is much easier than all that kneading and waiting for the dough to rise. And don’t even get me started on the sourdough bread! Tasty? Yes. Something I would do regularly? no.
°2 cups flour
°1 teaspoon of baking soda
°1 teaspoon of salt
°3 oz. Soft cream cheese
°1 cup of sugar
°3 teaspoons of vanilla extract
°1 large beaten egg
°1/2 cup sour cream
°1 20-ounce can crushed pineapple, drained (reserve 2-3 tablespoons juice for glaze)
°1 1/2 cups powdered sugar
°2-3 tablespoons of reserved pineapple juice
Preheat oven to 350 degrees also grease a loaf pan.
In a medium bowl, mix the flour, baking soda and salt together. In another bowl, whisk eggs, sugar, cream cheese, and vanilla until smooth.
Add the flour mixture to the cream cheese mixture and stir. Add the sour cream and mix until combined, then add the mashed pineapple.
Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Leave to cool in the pan for 15 to 20 minutes, then leave to cool the rest of the time on a wire rack.
To make the icing, combine the powdered sugar and pineapple juice and pour over the cooled bread.