Pineapple Quick Bread

Pineapple Quick 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 (reserve 2-3 Tbsp of the juice for the glaze)


  • 1 1/2 cups powdered sugar
  • 2-3 tbsp reserved pineapple juice

PREPARATION: Preheat the oven to 350°F and grease a bread pan.

In a medium bowl, combine the flour, baking soda, and salt. In a separate bowl, beat the egg, sugar, cream cheese, and vanilla extract until smooth.

Incorporate the flour mixture into the cream cheese mixture, stirring until combined. Add the sour cream and mix until just combined, then fold in the crushed pineapple.

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely.

For the glaze, mix the powdered sugar and reserved pineapple juice until smooth, then drizzle over the cooled bread.

Weight Watchers points:

Weight Watchers Points: This recipe has been calculated to be approximately 10 Weight Watchers points per serving.

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