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This sunshine bread brings a tropical vibe to your home with each bite. I stumbled upon this pineapple gem when trying to use leftover canned fruit, and now it's my summer favorite. When you mix the tangy pineapple with cream cheese and sour cream, you get such a juicy, tender loaf that everyone wants another piece.
Tropical Bite of Heaven
You'll adore how fast this pineapple bread comes together. The secret? Using cream cheese and sour cream – they turn every mouthful rich and soft. My kids start circling the kitchen once the sweet smell fills the air. And guess what? You don't need fancy tools or special skills to whip up this island-inspired delight.
Ingredients List
- Flour: 2 cups carefully measured for ideal consistency.
- Baking Soda: 1 teaspoon to help it puff up nicely.
- Salt: 1 teaspoon – don't skimp on this.
- Cream Cheese: 3 oz left out until completely soft.
- Sugar: 1 cup perfectly balances the fruit flavor.
- Vanilla Extract: 3 teaspoons real vanilla tastes so much better.
- Egg: 1 large taken out of the fridge ahead of time.
- Sour Cream: 1/2 cup don't go for the light version.
- Crushed Pineapple: 1 can hang onto that juice for topping.
- Powdered Sugar: 1 1/2 cups for our sweet drizzle.
- Pineapple Juice: 2-3 tbsp saved from your can.
Baking Steps
- Prep Time
- Heat your oven to 350°F and butter that loaf pan thoroughly.
- Combine Dry Stuff
- Stir the flour mix together and set it aside for now.
- Whip The Wet Mix
- Mix the sugar cream cheese vanilla and egg until they're totally smooth.
- Add The Stars
- Stir in sour cream and pineapple carefully so everything stays light.
- Into The Oven
- Pour the batter in and let it cook till it turns golden – about 60 minutes of amazing smells.
- Sweet Finish
- Wait till it's totally cooled then drizzle pineapple glaze all over.
Top Tips
For the tastiest pineapple bread, always use ingredients straight from the counter, not the fridge – especially that cream cheese. Make sure you drain your pineapple really well or you'll end up with wet bread. Let it cool completely before adding that sweet topping. Store it in a sealed container, though at my house it never lasts more than a day!
Switch It Up
This pineapple bread tastes great as is, but you can always jazz it up. I sometimes add shredded coconut or chopped macadamias for a real island twist. A little lemon or lime zest really wakes up the flavors too. When I'm feeling fancy, I throw in some white chocolate chips that melt into sweet little surprises throughout the loaf.
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Frequently Asked Questions
- → What’s the point of draining the pineapple?
- You need to drain the pineapple so the loaf doesn’t come out soggy. Plus, you can keep a bit of the juice to add real pineapple flavor to the glaze.
- → How do I check if it’s baked?
- Stick a toothpick into the middle, and if it pulls out clean, you’re good! This usually takes 55-60 minutes at 350°F.
- → Why cool it in two steps?
- Leaving it to cool in the pan first, then switching to a rack, helps keep the loaf intact. It sets up nicely this way.
- → Can I skip the glaze topping?
- Sure, you don’t have to add it. The pineapple and cream cheese pack in plenty of flavor, so it’s delicious even without it.
- → What's the best way to store it?
- Keep it in an airtight container at room temp. The cream cheese and sour cream help it stay fresh and soft for a few days.