2 (8 oz.) cans crushed pineapple
1 (3 oz.) pkg. cream cheese, soften
1 c. sugar
1 1/2 tsp. vanilla
1 egg
2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 c. sour cream
1/2 c. chopped macadamia nuts

Drain pineapple well, discarding syrup. Beat cream cheese until fluffy. Gradually beat in sugar, beating until smooth. Blend in vanilla. Beat in egg. Sift together flour, baking soda, and salt. Add dry ingredients in creamed mixture alternately with sour cream. Stir in reserved pineapple and macadamia nuts.

Turn into two greased 7 inch or one 9-inch loaf pan. Bake at 350 degrees for 45 minutes for a small pan, 70 minutes for larger pan. Cool on rack for 10 minutes. Remove from pan. Cool overnight before slicing. Two 7-inch loaves or one 9-inch loaf.