Ingredients

1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
½ cup oil
2 eggs
1 cup drained crushed pineapple reserve juice
½ cup sour cream
¼ cup reserved pineapple juice
2 teaspoons vanilla extract

Glaze:
1 ½ cups powdered sugar
3-4 tablespoons reserved pineapple juice
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8 x 4.5 or 9 x 5-inch loaf pan and set aside.

In a medium bowl, add 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to combine.

In a large bowl, add 1 cup sugar, ½ cup oil, 2 eggs, 1 cup drained crushed pineapple, ½ cup sour cream, ¼ cup reserved pineapple juice, and 2 teaspoons vanilla extract. Whisk to combine.

Add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Pineapple Glaze:
Whisk 1 ½ cups powdered sugar, 3-4 tablespoons reserved pineapple juice, and 1 teaspoon vanilla extract together until smooth.

Pour the glaze evenly over the loaf. Let the glaze set before cutting into slices.