For the 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 (save 2–3 Tbsp of the juice for the glaze)

For the Glaze:

1 1/2 cups powdered sugar

2–3 tbsp reserved pineapple juice

Preheat the oven to 350°F (175°C) and grease a bread pan.
In a medium bowl, combine the flour, baking soda, and salt.
In a separate bowl, beat together the egg, sugar, cream cheese, and vanilla extract until smooth.
Gradually add the dry flour mixture to the cream cheese mixture and stir until well combined.
Add the sour cream and mix until just combined. Then gently fold in the drained crushed pineapple.
Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.
For the glaze, mix the powdered sugar with 2-3 tablespoons of the reserved pineapple juice until smooth. Drizzle the glaze over the cooled bread.

Add nuts such as walnuts or pecans for extra texture.

For a tropical twist, add shredded coconut to the batter or sprinkle on top of the glaze.

For a creamier glaze, mix cream cheese into the glaze for a tangy-sweet finish.