Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Prepare the wet ingredients: In a large bowl, beat the sugar and softened cream cheese until smooth and creamy. Add the egg, sour cream, and vanilla extract. Mix well until fully incorporated.
Add the pineapple: Stir in the drained crushed pineapple and reserved 2 tbsp pineapple juice until evenly combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix.
Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes:
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Optional Add-ins: You can add chopped nuts like walnuts or pecans for added crunch and flavor.
Serving suggestion: Enjoy it as-is or with a light spread of butter.
