Ingredients:
Bread:
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
One 20-ounce can of crushed pineapple, drained (save two to three tablespoons of liquid for the glaze)
Glaze:
1 1/2 cups powdered sugar
2-3 tablespoons reserved pineapple juice
Preparation:
Warm up the oven to 350°F (175°C) and coat a loaf pan with oil.
Mix the baking soda, salt, and flour together in a medium-sized bowl.
In a separate bowl, beat the egg, sugar, cream cheese, and vanilla extract until smooth.
Add the flour mixture to the cream cheese mixture and stir until well combined.
Stir in the sour cream, then fold in the crushed pineapple.
After filling the pan with batter, bake it for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely.
For the glaze, mix the powdered sugar and reserved pineapple juice together until smooth.
Drizzle the glaze over the cooled bread.
Slice and serve the Pineapple Quick Bread.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and baking times. Enjoy your Pineapple Quick Bread!