What better way to get the flavor of summer than with a pineapple treat? This sweet dessert bread is bursting with tangy pineapple flavor, along with vanilla, sugar, and cream cheese. There’s another unexpected ingredient in this recipe… sour cream!
That’s right. This is no ordinary dessert bread. While I love a good pumpkin loaf, and I’ll never turn down lemon poppy seed, I wanted to try something a little different. I think you’ll be happy with the results. Keep reading to see the full recipe!
I won’t lie, sometimes I get a little impatient with bread recipes. Dessert breads, however, are much easier than all that kneading and waiting for the dough to rise. And don’t even get me started on sourdough bread! Delicious? Yes. Something I’d make regularly? No.
BREAD:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 oz. cream cheese, softened
- 1 cup sugar
- 3 teaspoons vanilla extract
- 1 large egg beaten
- 1/2 cup sour cream
- 1 20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
GLAZE:
- 1 1/2 cups powdered sugar
- 2-3 tbsp reserved pineapple juice
PREPARATION
- Preheat oven to 350° and grease a bread pan.
- In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.
