Quick Description
This Cream Cheese Pineapple Bread is soft, moist, and full of tropical sweetness. Cream cheese adds richness, crushed pineapple keeps it incredibly tender, and a simple glaze made with pineapple juice gives it the perfect finishing touch. It’s easy, flavorful, and perfect for breakfast, dessert, or gifting.
Servings & Timing
- Serves: 8–10 slices
- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes
Ingredients List
Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 oz cream cheese, softened
- 1 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 large egg, beaten
- ½ cup sour cream
- 1 (20 oz) can crushed pineapple, drained
(Reserve 2–3 tablespoons juice for glaze)
Simple Pineapple Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons reserved pineapple juice
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease and line a standard loaf pan with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the Base
In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
Add vanilla extract and beaten egg. Mix until combined.
4. Add Wet Ingredients
Stir in sour cream and drained crushed pineapple.
5. Combine
Gradually add dry ingredients to the wet mixture.
Mix just until combined—do not overmix.
6. Bake
Pour batter into prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Allow bread to cool in pan for 10 minutes, then transfer to a wire rack.
8. Glaze (Optional)
Whisk powdered sugar with reserved pineapple juice until smooth.
Drizzle over cooled bread.
Nutrition (Per Slice – Approximate)
- Calories: 290
- Protein: 4g
- Carbohydrates: 44g
- Fat: 11g
- Fiber: 1g
- Sugar: 26g
Benefits
- Ultra Moist Texture: Pineapple keeps it tender
- Rich Flavor: Cream cheese adds depth
- Easy to Make: Simple pantry ingredients
- Perfect for Gifting: Beautiful and flavorful
Additional Notes
- Do not skip draining pineapple (too much moisture affects texture)
- Use room temperature cream cheese for smooth batter
- Tent with foil if top browns too quickly
Dietary Info
- Vegetarian ✔
- Gluten-Free Option ✖ (use GF flour blend)
- Dairy-Free ✖
Brief Introduction
This pineapple bread feels like sunshine in loaf form. Sweet, soft, and slightly tangy, it’s the kind of homemade treat that tastes even better the next day.
Step-by-Step Cooking Guide
- Mix dry ingredients
- Cream cream cheese and sugar
- Add egg, sour cream, pineapple
- Fold in dry ingredients
- Bake until golden
- Cool and glaze
Ingredient Details & Substitutions
- Cream Cheese: Adds richness and structure
- Sour Cream: Keeps bread soft and moist
- Pineapple: Fresh crushed pineapple works if well-drained
Recipe Variations & Serving Suggestions
- Add shredded coconut
- Mix in chopped pecans
- Toast slices and spread with butter
Storage & Make-Ahead
- Room Temperature: Store covered up to 3 days
- Refrigerator: Up to 5 days
- Freezer: Freeze wrapped slices up to 2 months
FAQs
Can I make this into muffins?
Yes—bake at 350°F for 20–25 minutes.
Why drain the pineapple?
Too much liquid makes the bread dense.
Can I skip the glaze?
Yes, it’s delicious plain too.
Optional Personal Story
This bread became a favorite because it’s simple but feels special. Every time I make it, the kitchen smells amazing—and it never lasts long.
