Moist Pineapple Bread Recipe with Crunchy Streusel

This moist and tender pineapple quick bread is sure to become a family favorite.

If you crave the taste of a tropical summer day, this quick pineapple bread made with canned crushed pineapple and a crunchy streusel topping is an easy treat everyone will love.

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I love baking quick breads, and this pineapple loaf is one of our go-to recipes. The kitchen fills with the warm scent of pineapple and spices as it bakes, and the loaf stays moist for days when stored properly.

Made with canned crushed pineapple, it’s an easy way to enjoy bright, tropical flavor any time of year. The streusel adds a pleasant crunch that contrasts with the tender crumb, making each slice a satisfying bite.

If you like simple, comforting bakes that travel well to potlucks or freeze for later, this pineapple quick bread is worth keeping in your regular rotation.

More Sweet Pineapple Recipes:

• Pineapple Snack Cake
• Easy Soft Pineapple Cookies
• Pineapple Pound Cake
• Instant Pot Pineapple Jam
• Ninja Creami Pineapple Sorbet
• Easy Pineapple Stuffing
• Pineapple Pistachio Cake

Easy Pineapple Quickbread

This pineapple bread works for breakfast, an afternoon snack, or a simple dessert. A warm slice with coffee or tea makes a cozy start to the day, while the streusel topping adds a lovely texture contrast.

Because it uses canned crushed pineapple, you can bake it year-round without special ingredients. It also freezes well—bake an extra loaf, let it cool completely, then double-wrap before freezing so you always have a quick sweet treat on hand.

More Delicious Fruity Quick Breads:

• Easy Peach Bread
• Best Ever Pear Bread
• Sour Cream Banana Bread
• Strawberry Banana Bread
• Cream Cheese Cranberry Bread

How to Make Sweet Pineapple Bread

Quick and forgiving, this recipe comes together in a few simple steps and results in a tender, flavorful loaf.

Ingredients You’ll Need:

FOR THE BREAD:

• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 20-oz can crushed pineapple, drained well
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

FOR THE STREUSEL TOPPING:

• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1–2 tablespoons vegetable oil

How to Make It:

(Full printable recipe card is available below)

1. Preheat the oven to 350°F and grease an 8×4-inch loaf pan.
2. In a large bowl (or in a stand mixer bowl), whisk or beat together the vegetable oil, granulated sugar, eggs, and vanilla until blended.
3. Stir in the well-drained crushed pineapple until evenly combined.
4. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. With the mixer on low, add the dry ingredients to the wet mixture gradually, mixing just until combined. Scrape the bowl as needed—do not overmix.
6. Prepare the streusel by combining the granulated sugar, brown sugar, flour, and cinnamon in a small bowl. Add one tablespoon of oil and rub together with your fingers until the mixture resembles wet sand. If it still seems dry, add the second tablespoon of oil.
7. Spread the batter evenly into the prepared loaf pan, then sprinkle the streusel across the top.
8. Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the loaf cool in the pan for about 10 minutes, then run a knife around the edges and turn it out onto a wire rack or board to cool completely before slicing.

Notes and Adaptations:

• Drain the crushed pineapple thoroughly. Pour it into a sieve and press with a spatula to remove excess liquid so the batter doesn’t become too wet.
• Double the recipe to bake two loaves—one to enjoy now and one to freeze for later.
• To freeze: cool completely, wrap tightly in plastic wrap, then place in a freezer bag or wrap in foil. Thaw at room temperature before slicing.
• Serve plain or add a dollop of whipped cream for a special touch.

Recommended Equipment:

• Stand mixer or electric hand mixer
• 8×4-inch loaf pan

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