This recipe only lasted 30 mins in my house

Three tablespoons of vanilla essence

Beat one egg.

To make the glaze:

one and a half cups of powdered sugar

Two teaspoons of pineapple juice (the kind that comes in a can)


Get the oven ready by heating it up to 350°F, or 175°C. In addition, grease a loaf pan that measures 9×5 inches.

Combine the sugar and softened cream cheese in a big bowl.

Before mixing, add the beaten egg and vanilla essence.

Pour in the sour cream and stir until combined.

Flour, baking soda, and salt should be sifted together in a separate basin. After that, add the dry ingredients to the wet mixture little by little.

Stir in the crushed pineapple, being careful not to stir in the 2 tablespoons reserved for the glaze.

Pour the batter into the prepared loaf pan and smooth up the top.

After about an hour, take it out of the oven. When a toothpick poked into the bread comes out clean, it's done.

Ten minutes after baking, remove from pan and set aside to cool. After that, transfer it to a wire rack and let it cool completely.

To make the glaze:

To get a smooth consistency, mix the powdered sugar with the 2 tablespoons of pineapple juice that was conserved.

After the bread has cooled fully, generously sprinkle it with the glaze.

Allow it to sit for a little while.

At this point, you may cut into slices and enjoy your Pineapple Quick Bread. Simmer it with your preferred hot drink and enjoy the explosion of flavors!


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