🍍 Pineapple Quick Bread with Cream Cheese Glaze: A Tropical Treat in Every Slice

If you’ve been longing for a slice of sunshine you can bake in your kitchen, look no further than this Pineapple Quick Bread. It’s a moist, flavorful, and beautifully tender loaf loaded with crushed pineapple and a hint of tang from cream cheese and sour cream. Drizzled with a pineapple-infused glaze, it’s the perfect balance between sweet, tangy, and tropical.

Whether you’re enjoying it with your morning coffee, as a mid-afternoon snack, or turning it into a dessert centerpiece, this bread brings a touch of island flair to your table without requiring any yeast or fancy equipment.

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🌿 Why You’ll Love This Bread

• No yeast, no fuss: A quick bread means no rising time or kneading.
• Tropical vibes: Crushed pineapple adds moisture, flavor, and that tropical zing.
• Soft & Tangy: Cream cheese and sour cream work together to create an ultra-moist crumb with a tangy depth.
• Simple glaze: Just powdered sugar and pineapple juice — that’s it!

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🧾 Ingredients Overview

Here’s a closer look at what makes this bread shine — all ingredients are pantry staples with tropical flair.

For the Bread

• 2 cups flour – Use all-purpose flour; it gives the loaf structure while keeping it soft.
• 1 teaspoon baking soda – Gives lift and rise.
• 1 teaspoon salt – Balances sweetness and enhances flavor.
• 3 oz. cream cheese, softened – Adds richness and moisture.
• 1 cup sugar – White sugar sweetens and helps achieve a golden crust.
• 3 teaspoons vanilla extract – Adds aromatic warmth and depth.
• 1 large egg, beaten – Binds everything together.
• 1/2 cup sour cream – The secret to a perfectly tender and slightly tangy loaf.
• 1 (20 oz) can crushed pineapple, drained – Adds moisture and bursts of tropical flavor. Reserve 2-3 tablespoons of the juice for the glaze.

For the Glaze

• 1 1/2 cups powdered sugar – The base for a sweet, glossy drizzle.
• 2-3 tablespoons reserved pineapple juice – Adds natural flavor and ties the glaze to the bread.

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🍴 Kitchen Tools You’ll Need

• Mixing bowls (2 medium)
• Hand mixer or stand mixer
• Silicone spatula
• 9×5-inch loaf pan
• Wire rack
• Toothpick (for doneness test)

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🥣 Step-by-Step Instructions

1. Prep Your Pan & Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Optionally, line with parchment for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute leavening agents throughout the batter.

3. Cream the Base

In another mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla together until light and smooth — about 2-3 minutes. This step is crucial for a soft texture.

4. Combine Wet & Dry

Gradually stir the flour mixture into the wet ingredients. Do not overmix — just until the flour is mostly incorporated.

5. Add Sour Cream

Gently fold in the sour cream. It will create a thick, creamy batter that smells incredible already!

6. Fold in Pineapple

Drain your can of crushed pineapple, setting aside a few tablespoons of the juice. Fold the pineapple into the batter. Try not to overmix — the pineapple should be well-distributed without breaking down.

7. Bake

Pour the batter into your prepared loaf pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

8. Cool the Loaf

Cool the bread in the pan for 15–20 minutes. Then remove it and transfer to a wire rack to finish cooling completely before glazing.

9. Make the Glaze

In a small bowl, mix the powdered sugar with 2–3 tablespoons of the reserved pineapple juice. Adjust the consistency to your liking — it should be pourable but thick.

10. Glaze & Serve

Once the bread is fully cooled, drizzle the glaze over the top. Let it set for 10–15 minutes before slicing.

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🍰 Serving & Storage Tips

• Serving: Best enjoyed slightly warm or at room temperature with a cup of tea or iced coffee.
• Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and glaze fresh before serving.

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🌟 Tried and True Tips

• Don’t skip draining the pineapple: Too much liquid can make the bread gummy.
• Softened cream cheese is key: Cold cream cheese will not incorporate properly.
• Want more texture? Add chopped toasted pecans or shredded coconut to the batter.
• Feeling indulgent? Serve with a scoop of coconut or vanilla ice cream.

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🧑‍🍳 Recipe Variations

• Mini loaves: Divide the batter into smaller loaf pans and reduce baking time to 30–35 minutes.
• Muffins: Use muffin tins and bake for 20–25 minutes for tropical pineapple muffins.
• Coconut twist: Add 1/2 cup of unsweetened shredded coconut to the batter.

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🧠 Fun Fact

Pineapple contains an enzyme called bromelain, which breaks down protein and tenderizes baked goods naturally. That’s part of the reason this bread is so moist and tender!

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🍽️ What to Serve With Pineapple Quick Bread

• Fresh fruit salad with mango and kiwi
• Tropical smoothies
• Whipped cream or crème fraîche
• Lemon tea or coconut coffee

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