Bread:
2 cups of flour
1 small spoon of baking soda
1 small spoon of salt
3 ounces of cream cheese that has been softened.
1 cup of sugar
3 teaspoons of vanilla extract
1 egg, whisked
1/2 cup of sour cream
1 can of crushed pineapple, 20 ounces, drained (set aside 2-3 tablespoons of the juice for the glaze).
A thin layer of liquid that is applied to a surface, often used in cooking or pottery.
1 and 1/2 cups of powdered sugar
2 to 3 tablespoons of the juice from the pineapple.
Getting ready.
Heat the oven to 350 degrees and grease a baking pan.
In a bowl, mix flour, baking soda, and salt. In another bowl, mix together egg, sugar, cream cheese, and vanilla until the mixture is smooth.
Mix the flour into the cream cheese and stir. Put the sour cream and mix it gently, then add the crushed pineapple.
Pour the mixture into the pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool for 15-20 minutes, then finish cooling on a wire rack.
To make the glaze, mix powdered sugar and pineapple juice and pour it over the bread once it has cooled down.
