Get the pan and oven ready:
Set the oven temperature to 350°F (175°C).
To make unmolding simpler, line a 9-by-5-inch loaf pan with parchment paper or butter and flour it.
Get the dough ready:
Beat the sugar and softened butter together in a large mixing bowl until frothy and light.
Beat well after each addition of egg. Add the eggs one at a time. Add the vanilla essence and stir.
Add the pineapple juice and sour cream, stirring until well mixed.
Add the crushed pineapple slowly.
Combine the dry ingredients:
Mix the flour, baking soda, baking powder, and salt in a separate basin.
Mixing until well blended, gradually add the dry ingredients to the wet components. Take caution not to
overblend.
Cook:
Using a spatula to smooth the top, pour the mixture into the loaf pan that has been prepped.
Bake for 60 to 70 minutes in a preheated oven, or until a toothpick inserted in the middle comes out clean.
The bread comes out spotless. Cover the bread loosely with foil if it begins to brown too soon.
in the last fifteen minutes of cooking.
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