Pineapple Quick Bread
This moist, tender pineapple quick bread is packed with crushed pineapple and topped with a delicate pineapple glaze that brings tropical sunshine straight to your kitchen. The combination of cream cheese and sour cream creates an ultra-tender crumb that practically melts in your mouth, while the bright pineapple tang balances the sweetness perfectly. Ready in about an hour with no yeast or special equipment required, this foolproof loaf is perfect for breakfast, brunch, or a light dessert.
Equipment
- 9x5-inch loaf pan - 23x13cm
- Parchment paper - For lining the pan for easy removal
- Two large mixing bowls
- Whisk or electric hand mixer
- Rubber spatula - For folding batter
- Fine-mesh strainer - For draining crushed pineapple
- Wire cooling rack
- Toothpick or cake tester - For checking doneness
- Small bowl - For making the glaze
- Oven thermometer - (optional) To verify oven temperature accuracy
Ingredients
Dry Ingredients
- 2 cups all-purpose flour - 240g
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 4 oz cream cheese - 115g, softened to room temperature
- 1 cup granulated sugar - 200g
- 1 large egg - beaten
- 1 tsp vanilla extract
- 1/2 cup sour cream - 120g
- 20 oz canned crushed pineapple - 565g, drained well — reserve ¼ cup (60ml) juice for glaze; use pineapple packed in juice, not syrup
Pineapple Glaze
- 1 cup powdered sugar - 120g
- 3-4 tbsp reserved pineapple juice - from the drained canned pineapple
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter or cooking spray, then line with parchment paper leaving overhang on the long sides for easy removal.
- Pour the crushed pineapple into a fine mesh strainer set over a bowl and press firmly with the back of a spoon to remove as much liquid as possible. Reserve ¼ cup (60ml) pineapple juice for the glaze, then set the drained pineapple aside.
- In a large bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
- In a separate large bowl, beat the softened cream cheese and granulated sugar with a hand mixer on medium speed for 2–3 minutes until light, fluffy, and smooth with no lumps remaining.
- Add the beaten egg and vanilla extract to the cream cheese mixture and beat on low for about 1 minute until fully incorporated. The batter may look slightly curdled — this is normal.
- Add the sour cream and gently fold with a rubber spatula just until combined. A few small streaks are fine at this stage.
- Add the flour mixture in three additions, gently folding with a rubber spatula after each addition until just combined with no dry streaks remaining. Do not overmix.
- Add the drained crushed pineapple and fold gently with broad sweeping strokes — about 10–12 folds — until evenly distributed. The batter will be thick and chunky.
- Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter 2–3 times to release air bubbles. Bake on the center rack for 55–60 minutes, until deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Place the pan on a wire rack and cool for 15–20 minutes, then remove the bread from the pan and let it cool completely on the rack for at least 30 minutes before glazing.
- Whisk together the powdered sugar and 3–4 tablespoons of reserved pineapple juice until smooth and pourable, then drizzle over the completely cooled bread. Let the glaze set for 10–15 minutes before slicing.
Notes
- Drain pineapple thoroughly — excess liquid is the #1 cause of a soggy, sunken loaf. Press firmly in the strainer to remove as much juice as possible.
- Room temperature ingredients matter — set the cream cheese and egg out 30–60 minutes before baking so they blend smoothly without lumps or curdling.
- Don't overmix — fold gently just until flour disappears. Overmixing develops gluten and makes the bread tough and dense.
- Check your baking soda — if it's more than 6 months old, replace it. Stale baking soda won't leaven properly and results in a flat, dense loaf.
- Tent with foil if browning too fast — if the top is darkening before the center is baked through, loosely tent with aluminum foil and continue baking.
- Cool completely before glazing — glazing a warm loaf causes the sugar to melt and soak in rather than set on top.
- Storage — wrap tightly in plastic wrap and store at room temperature for up to 4 days, refrigerated for up to 1 week, or freeze (unglazed) for up to 3 months.
- Cream cheese substitutes — replace with an equal amount of softened butter, additional sour cream, or plain Greek yogurt if needed.
- Muffin variation — divide batter into 12–14 lined muffin cups and bake at 350°F for 22–25 minutes.
- Mix-ins — fold in ½ cup shredded coconut, ¾ cup chopped pecans or walnuts, or ½ teaspoon ground cinnamon for a fun flavor twist.