Pineapple Quick Bread

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure your bread bakes evenly without sticking.
In a large bowl, combine sugar and softened cream cheese until creamy and well incorporated.
Add the beaten egg and vanilla essence to the mixture, stirring until smooth.
In a separate bowl, sift together flour, baking soda, and salt, ensuring even distribution of dry ingredients.
Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined.
Fold in the crushed pineapple, being mindful to reserve 2 tablespoons for the glaze, and mix until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for a uniform finish.
Bake the bread for approximately one hour, or until a toothpick inserted into the center comes out clean, signaling its readiness.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with the reserved pineapple juice until smooth and glossy.
Generously drizzle the glaze over the cooled bread, allowing it to set for a few minutes before slicing.