Introduction
Imagine the perfect blend of sweet and tangy flavors, wrapped in a moist, tender loaf that takes you straight to a tropical paradise with every bite. That’s what you get with our Pineapple Quick Bread. This bread is not just a treat; it’s an experience. With its golden crust and fluffy interior dotted with juicy pineapple pieces, it’s a masterpiece that stands out in the world of quick breads.
Why Pineapple Quick Bread Stands Out
Pineapple Quick Bread is a unique blend of flavors and textures. The sweetness of the pineapple paired with the richness of cream cheese creates a balance that is both refreshing and satisfying. This bread is perfect for breakfast, a mid-afternoon snack, or as a dessert. It’s versatile, easy to make, and utterly delicious.
Ingredients
To create this tropical delight, you’ll need the following ingredients:
- Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 oz. cream cheese, softened
- 1 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 large egg, beaten
- 1/2 cup sour cream
- 1 20 oz can crushed pineapple, drained (reserve 2-3 Tbsp of the juice for the glaze)
- Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp reserved pineapple juice
How To Make Pineapple Quick Bread
- Preparation:
- Preheat your oven to 350°F (175°C). Grease a bread pan with butter or non-stick spray to ensure easy removal of the bread once baked.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. This mixture will help create the perfect structure for your bread, ensuring it rises beautifully and has a tender crumb.
- Cream Wet Ingredients:
- In a separate large bowl, beat together the softened cream cheese, sugar, vanilla extract, and beaten egg until smooth. This step is crucial for incorporating air into the batter, which contributes to the bread’s light texture.
- Combine and Fold:
- Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure the bread remains tender. Stir in the sour cream to add moisture and richness to the batter. Finally, fold in the crushed pineapple, distributing it evenly throughout the batter.
- Bake to Perfection:
- Pour the batter into the prepared bread pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The golden crust should be firm to the touch, and the bread should have risen nicely.
- Cool and Glaze:
- Allow the bread to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze by whisking together the powdered sugar and reserved pineapple juice until smooth. Drizzle the glaze over the cooled bread, adding a touch of sweetness and a glossy finish.
Serving and Storage Tips
Serve this Pineapple Quick Bread as is, or slice and toast it lightly for a warm treat. It pairs wonderfully with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
This Pineapple Quick Bread recipe is more than just a set of instructions; it’s your ticket to a tropical escape. Each slice is packed with flavors that are bold yet balanced, with a texture that’s irresistibly tender. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to guide you to success, ensuring a delightful result that will impress anyone who tastes it.
