This recipe only lasted 30 mins in my house.

1⅓ cups powdered sugar

2 tablespoons pineapple juice (reserved from the can)

Start by preheating your oven to 350°F (175°C). Also, prepare a 9×5-inch loaf pan by greasing it.

Take a large bowl and cream together the softened cream cheese and sugar.

Incorporate the beaten egg and vanilla extract into the mixture.

Add sour cream, ensuring a smooth blend.

In another bowl, sift together the flour, baking soda, and salt. Then, gradually merge these dry ingredients with the wet mixture.

Gently fold in the crushed pineapple, but remember to set aside 2 tablespoons for the glaze.

Transfer the batter into the prepped loaf pan, leveling the top.

Allow it to bake for around 60 minutes. The bread is done when a toothpick, inserted, emerges clean.

Once baked, let it sit in the pan for about 10 minutes. Afterward, move it onto a wire rack, allowing it to cool thoroughly.

For the glaze:

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