20ouncecan crushed pineapple with juice2 TBS juice reserved
2TBSpineapple juicereserved from the can of crushed pineapple
Preheat your oven to 350 degrees and spray a large loaf pan with non-stick baking spray.
Combine the flour, baking soda, baking powder, and salt together in a bowl and set it aside.
Whisk sugar and butter together in a large bowl.
Add egg then mix together until fully combined.
Add pineapple, sour cream, and vanilla to the sugar mixture and whisk until smooth.
Combine the wet and dry ingredients together. Combine just until mixed together (no dry patches) but don't over mix.
Pour the batter into a loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Check the bread about halfway through baking time and if it starts browning too fast, add some foil, tent it, and finish baking the bread that way.
Let the bread cool for 10 minutes in the pan on top of a wire rack. Then remove the bread from the pan and let it cool completely on the wire rack before slicing.
Combine the powdered sugar and two tablespoons reserved pineapple juice together until smooth to create a pineapple glaze.
Pour the glaze on top of the bread and let it sit to harden slightly before slicing.
Slice and serve.
Store the pineapple bread in an airtight container for up to five days. If you’re not going to finish the bread before the five days, freeze using the instructions below.Double the glaze if you like glaze so that you can serve the bread with additional glaze, kind of like frosting with a cake. This is a nice thick cake like bread, so it’s even better with extra glaze!Freeze the bread by wrapping the sliced bread up in plastic wrap and then placing in an airtight freezer safe container then place in the freezer. Freeze for up to three months. When you’re ready to reheat, thaw individual pieces of bread until they come to room temperature.