#quick bread

Pineapple Quick Bread

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)

GLAZE:

1 1/2 cups powdered sugar

2-3 tbsp reserved pineapple juice

PREPARATION

Preheat oven to 350° and grease a bread pan.

In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.

Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.

Pour into 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 it cool the rest of the way on a wire rack.

Zucchini Bread (Makes 2 loaves)

3 eggs (beaten) 1 cup cooking oil 2 cups sugar 2 cups zucchini (grated) 2 tsp vanilla 3 cups flour

1 tsp soda ½ tsp baking powder 1 tsp salt 1 tsp cinnamon ½ cup nuts (chopped)

Preheat oven to 325°. Grease and flour 2 loaf pans.

Beat eggs. Add oil, sugar, zucchini, and vanilla.

Add flour, soda, baking powder, salt, cinnamon, and nuts. Mix well.

This easy Gluten-Free Pumpkin Banana Bread is vegan, allergy-free, ultra-moist, and delicious! Made with 9 simple ingredients, this recipe is quick, healthy, perfectly sweet, and spiced. Packed with real pumpkin and banana, you can enjoy this cozy seasonal treat for breakfast, dessert, or as a delightful snack!