BREAD:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 ounces. cream cheese, softened
1 cup of sugar
3 teaspoons vanilla extract
1 large egg beaten
1/2 cup sour cream
1 20 oz can crushed pineapple, drained (save 2-3 tablespoons of juice for the glaze)
GLAZE:
1 1/2 cup powdered sugar
2-3 tablespoons reserved pineapple juice
PREPARATION
Preheat the oven to 350° and grease a bread pan.
In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat the egg, sugar, cream cheese and vanilla until smooth.
Add the flour mixture to the cream cheese mixture and stir. Add the sour cream and mix until combined, then fold in crushed pineapple.
Pour into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let cool the rest of the way on a wire rack.
For the glaze, mix the powdered sugar and pineapple juice together and drizzle over the cooled bread.