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Gradually add the flour mixture into the cream cheese mixture, stirring just until the ingredients are combined. Be careful not to overmix, as this can result in a dense bread.
Add Sour Cream and Pineapple:
Stir in the sour cream until just combined, then gently fold in the drained crushed pineapple. The sour cream adds a wonderful tanginess that complements the pineapple, while also keeping the bread moist.
Bake the Bread:
Pour the batter into the prepared bread pan, spreading it evenly. Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top of the bread should be golden brown.
Cool the Bread:
Allow the bread to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely. This step ensures the bread finishes cooking and solidifies without becoming soggy.
Prepare the Glaze:
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and reserved pineapple juice. The glaze should be smooth and slightly thick, perfect for drizzling.
Finish and Serve:
Once the bread has cooled completely, drizzle the pineapple glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
Tips and Conclusion
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