Pineapple Quick Bread

We didn’t plan a vacation this year, so I’ve decided I need to make something that reminds me of the tropics. Though, the weather we’ve been experiencing in PA has been quite tropical – lots of days of temps in the 90s and high humidity. We’ve been spending a lot of time in our pool and family time together … so almost like vacation!

This bread was so good! It’s delicious, moist and sweet. I loved it plain, but my husband spread a little cream cheese on it. Either way, it’s a little bit of the feeling like you’re on the beach surrounded by palm trees.

2 cups flour

1 tsp baking soda

1 tsp salt

3 oz cream cheese, softened at room temperature

1 cup sugar

2 tsp vanilla extract

1 egg, beaten

1/2 cup sour cream

20 oz can crushed pineapple

Preheat your oven to 350 degrees. Grease a loaf pan and set aside.

In a large bowl, beat together the cream cheese, sugar, egg and vanilla until smooth. Add in the dry ingredients – flour, baking soda and salt. Mix until combined.

Fold in the canned pineapple and sour cream. Mix until just combined. Pour into the greased pan. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes in pan. Remove from the pan and transfer to a wire rack to completely cool. Slice and enjoy!

Source: Butter with a side of Bread

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