This recipe only lasted 30 mins in my house.

I used one 20-ounce can of crushed pineapple; after draining, save aside 2 tablespoons of liquid to use as glaze.

half a cup of sour cream

3/4 cup of sugar

3 ounces of softened cream cheese

1/8 teaspoon of baking soda

one teaspoon of salt

vanilla extract, three tablespoons

1 beaten egg

To make the glaze:

1 1/3 cups of powdered sugar

The can of pineapple juice, which is 2 teaspoons in total,

Instructions:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Greasing a 9×5-inch loaf pan is also necessary.

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.

Combine the flour, baking soda, and salt in a separate basin by sifting them together. Afterwards, combine the dry ingredients with the liquid mixture slowly.

Stir in the crushed pineapple, being careful not to stir in the 2 tablespoons reserved 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. 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. Once it’s cooled completely, transfer it to a wire rack.

To make the glaze:

Beat the powdered sugar and 2 tablespoons of the reserved pineapple juice until smooth.

Once the bread has cooled, generously pour the glaze over it.

Wait a little while for it to harden.

The Pineapple Quick Bread has finished baking and is now ready to be enjoyed. Simmer it with your preferred hot drink and enjoy the explosion of flavors!