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This recipe only lasted 30 mins in my house.
2/3 cup of flour
one 20-ounce can pieces of pineapple, drained but with 2 tablespoons of juice set aside for the glaze
Sour cream, half a cup
3/4 cup of sugar
3 ounces of softened cream cheese
1.5 milliliters of baking soda
Three tablespoons of vanilla essence and one teaspoon of salt
Beat one egg.
What you’ll need about the glaze:
2/3 cup of flour
Crushed pineapple, 20 ounces (drained) from a can; set aside 2 tablespoons of juice for the glaze.
Sour cream, half a cup
3/4 cup of sugar
3 ounces of softened cream cheese
1.5 milliliters of baking soda
one teaspoon of salt
vanilla extract, three tablespoons
Beat one egg.
As for the sauce:
1/4 cup of powdered sugar
The can of pineapple juice, which is 2 teaspoons in total,
Here are the steps:
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.
With the softened cream cheese and sugar in a big basin, cream them together.
Add the beaten egg and vanilla essence to the other ingredients.
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.
Carefully incorporate the crushed pineapple, reserving 2 tablespoons for the glaze.
After the loaf pan is ready, pour the batter into it and smooth up the top.
Bake it for about half an hour. After inserting a toothpick, the bread is done when it comes out clean.
After baking, let aside to cool for about 10 minutes. Allow it to cool completely thereafter before transferring it to a wire rack.
As for the sauce:
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. Indulge in the explosion of flavors by serving it with your preferred hot drink.
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