🍍 Pineapple Quick Bread

A Soft, Tropical, Sweet Loaf That Comes Together in No Time

If you love moist, tender sweet breads and tropical flavors, this Pineapple Quick Bread is going to be a new favorite in your kitchen. It’s soft, rich, just the right amount of sweet, and bursting with juicy pineapple in every bite. Topped with a simple pineapple glaze, it feels like sunshine baked into a loaf. 🌞🍍

Quick breads are beloved for a reason—they give you the satisfaction of a homemade baked good without the fuss of yeast, proofing, or long rise times. This one leans into a bright, tropical twist, combining cream cheese, sour cream, and crushed pineapple for a loaf that is ultra-moist and full of flavor. The glaze on top adds a sweet, tangy finish that makes each slice feel extra special.

Whether you’re serving it for breakfast, brunch, dessert, or an afternoon coffee break, this Pineapple Quick Bread is the kind of recipe that feels both comforting and a little bit fun.

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🍍 What Makes This Pineapple Quick Bread So Good?

This isn’t just a basic sweet bread with pineapple thrown in. The ingredients are thoughtfully combined to build:

• A tender, moist crumb (thanks to cream cheese + sour cream + pineapple)
• A rich but not heavy texture
• A bright, fruity flavor from real pineapple
• A bakery-style sweetness finished with a glossy glaze

Every slice is soft and dense in a good way—like banana bread’s tropical cousin—with tiny bursts of pineapple that keep it interesting and delicious.

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🧂 Ingredient Breakdown: Why Each One Matters

For the Bread:

All-purpose flour (2 cups)

Provides structure to the loaf. The amount is just right to hold in the moisture from pineapple, cream cheese, and sour cream without making the bread dense or gummy.

Baking soda (1 teaspoon)

This reacts with the acidity in the sour cream and cream cheese to help the bread rise and stay tender.

Salt (1 teaspoon)

Enhances flavor and balances sweetness. It might seem small, but it makes a big difference in taste.

Cream cheese, softened (3 oz.)

This is a secret weapon. Cream cheese adds richness, a slight tang, and an almost velvety texture. It helps keep the bread moist and gives it a “bakery loaf” vibe.

Sugar (1 cup)

Sweetens the bread and helps create a soft crumb and golden exterior.

Vanilla extract (3 teaspoons)

A generous amount—and it works beautifully with pineapple. Vanilla deepens the overall flavor and gives the bread a cozy aroma.

1 large egg, beaten

Helps bind the batter and adds richness.

Sour cream (1/2 cup)

Adds moisture and tang while contributing to the tender texture of the bread. Paired with pineapple and cream cheese, it keeps the loaf from drying out.

Crushed pineapple, drained (1 can, 20 oz)

The star of the show! It adds flavor, texture, and moisture. Draining is important so the bread doesn’t get soggy—but you cleverly reserve 2–3 tablespoons of juice for the glaze, which ties everything together.

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For the Glaze:

Powdered sugar (1 1/2 cups)

Creates a smooth, sweet, pourable glaze that firms up as it sets.

Reserved pineapple juice (2–3 tablespoons)

Instead of using milk or water, you use pineapple juice—genius. It infuses the glaze with real pineapple flavor, so the topping matches the loaf perfectly.

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🥣 Step-by-Step: How This Bread Comes Together

Your instructions are already great. Here’s a more detailed breakdown of why each step works and how to get the best result.

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1️⃣ Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a bread pan to prevent sticking.

A temperature of 350°F is ideal for quick breads. It allows the loaf to bake through without burning the edges.

Greasing the bread pan (or lining it with parchment, if you prefer) ensures the bread releases cleanly once cooled.

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2️⃣ Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Whisking together the dry ingredients helps distribute the baking soda and salt evenly. This prevents pockets of baking soda and ensures the loaf rises uniformly.

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3️⃣ Combine the Wet Ingredients

In a separate large bowl, beat together the egg, sugar, cream cheese, and vanilla extract until the mixture is smooth and creamy.

The cream cheese + sugar + egg mixture acts like a rich, creamy base—almost like a cheesecake batter. Beating until smooth removes lumps and helps create that beautiful, tender crumb.

The vanilla infuses the mixture as it blends, giving the batter a sweet, warm fragrance even before baking.

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4️⃣ Bring Wet and Dry Together

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

This “just combined” part is important. Overmixing can lead to a dense loaf. As soon as you no longer see dry flour, it’s enough.

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5️⃣ Fold in Sour Cream and Pineapple

Then, fold in the sour cream and the crushed pineapple until evenly distributed.

Folding—rather than beating—helps preserve the structure of the batter and avoids overworking the gluten in the flour.

The sour cream softens the batter, and the pineapple adds juicy pops throughout. Make sure the pineapple is drained, but not bone-dry—you still want it moist, just not soaking.

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6️⃣ Bake the Bread

Pour the batter into the prepared bread pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

This bake time is typical for a moist quick bread. Because of the pineapple and dairy, it may take closer to the full 60 minutes.

Check with a toothpick:

• If it comes out with wet batter → needs more time
• If it comes out with a few moist crumbs → perfect

Allow the bread to cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.

Cooling in the pan allows the structure to set, making it easier to remove without breaking. Cooling fully on a rack prevents sogginess from trapped steam.

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7️⃣ Make the Glaze

In a small bowl, mix the powdered sugar with the reserved pineapple juice until smooth.

Adjust the juice gradually:

• Add less for a thicker glaze
• Add more for a thinner drizzle

You’re looking for a nice pourable consistency that drips slowly off a spoon.

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8️⃣ Glaze and Serve

Drizzle over the cooled bread before slicing and serving.

It’s important that the bread is cooled—if it’s too warm, the glaze will soak in completely or melt off instead of sitting beautifully on top.

The result is a shiny, sweet-tangy finish that makes each slice taste like dessert and breakfast combined. 😋

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🍍 Serving Ideas

You can enjoy this Pineapple Quick Bread:

• At breakfast with coffee or tea ☕
• As a sweet snack with iced tea or lemonade
• As a dessert with whipped cream or vanilla ice cream 🍨
• Sliced and wrapped for gifting
• As part of a brunch spread with fruit and eggs

It’s also delicious slightly warmed with a pat of butter. 🌟

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🧊 Storage Tips

• Store leftovers in an airtight container at room temperature for 2–3 days.
• For longer storage, keep in the refrigerator up to 5–6 days.
• You can also freeze slices wrapped tightly—just thaw at room temperature and enjoy.

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🌟 Why This Recipe Works So Well

• Uses real crushed pineapple for flavor and moisture
• Cream cheese + sour cream create a rich, tender crumb
• Quick and simple: no yeast, no special equipment
• The pineapple glaze ties everything together beautifully
• Perfect balance of sweet, tangy, tropical, and cozy

This is the kind of recipe that quickly becomes a keeper—one you’ll want to bake again for holidays, brunches, or “just because.”

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