This moist and tender pineapple quick bread is sure to become a family favorite.
If you crave the flavor of a tropical summer day, this pineapple bread using canned pineapple is topped with crunchy streusel, making it the perfect treat.
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I absolutely love making easy quickbreads, and they’re always a big hit with my family.
Every time I bake a loaf of this sweet pineapple bread, the kitchen fills with the delightful aroma of pineapple and warm spices, making it hard for everyone to wait until it’s done.
If I don’t reserve a slice for myself, there’s a good chance it’ll vanish before I even get a bite!
This pineapple bread is wonderfully moist and tender.
Its subtle but sweet tropical flavor instantly transports you to a sunny beach—it’s like taking a mini vacation with each bite.
It’s amazing how a simple loaf of easy pineapple bread can evoke such happy, nostalgic feelings. Plus, it’s perfect for sharing!
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
Easy Pineapple Quickbread
My family loves enjoying this pineapple bread for breakfast, snack time, or even as a dessert.
There’s something so satisfying about enjoying a slice with a cup of coffee in the morning or as a sweet end to a long day.
The streusel topping adds a lovely crunch, making each bite a delightful contrast of textures.
I make pineapple bread using canned pineapple, so this recipe is a great way to enjoy the flavor year-round.
Because let’s be honest, everyone should be able to whip up something delicious without needing a long list of fancy ingredients!
Another thing I adore about this easy pineapple bread is how well it freezes.
I often double the recipe and stash an extra loaf in the freezer for those times when we need a quick treat or have unexpected guests.
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
It’s really easy to make this delicious treat!
Ingredients You’ll Need:
FOR THE BREAD:
- Vegetable Oil
- Granulated Sugar
- Eggs
- Vanilla Extract
- Crushed Pineapple
- All-purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Ground Cinnamon
- Ground Nutmeg
FOR THE STREUSEL TOPPING:
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Ground Cinnamon
- Vegetable Oil
How to Make It:
(Full printable recipe card is available below)
Combine sugar and wet ingredients. First you’ll mix together vegetable oil, sugar, eggs, and vanilla extract until combined.
Add the pineapple. Next you’ll mix in the drained crushed pineapple, mixing until combined.
Mix the dry ingredients. Next you’ll whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined.
Scrape down the sides of the bowl as needed.
Make the streusel topping. Next you’ll whisk together sugar, brown sugar, flour, and cinnamon in a small bowl.
Add one tablespoon of vegetable oil and mix with your fingers until the mixture is the consistency of wet sand.
If the mixture is too dry, add a second tablespoon of oil and mix to combine.
Bake the bread. Last, you’ll pour the batter into prepared loaf pan, spreading evenly.
Sprinkle streusel topping evenly over the batter.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- Make sure your pineapple is drained well. I pour it into a sieve, then use a spatula to press the excess liquid out.
- Feel free to double the recipe if you’d like to have two loaves.
- These loaves freeze well. Simply cool completely, then double-wrap with plastic wrap before freezing.
- This bread is delicious served on its own, but we also sometimes like to add a dollop of whipped cream!
Recommended Equipment:
Pineapple Bread
This moist and tender pineapple bread is a flavorful, streusel-topped treat. It makes a delicious breakfast, snack, or dessert!
Ingredients
For the Bread:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 20-oz can of 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
Instructions
- Preheat oven to 350F and grease an 8x4" loaf pan.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), mix together vegetable oil, sugar, eggs, and vanilla extract until combined.
- Mix in the drained crushed pineapple until combined.
- In a separate small mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined. Scrape down the sides of the bowl as needed.
- Prepare streusel topping by whisking together sugar, brown sugar, flour, and cinnamon in a small bowl. Add one tablespoon of vegetable oil and mix with your fingers until the mixture is the consistency of wet sand. If the mixture is too dry, add a second tablespoon of oil and mix to combine.
- Pour batter into prepared loaf pan, spreading evenly. Sprinkle streusel topping evenly over the batter. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean,
- Remove from oven and let loaf cool in the pan for about 10 minutes. Run a knife along the edge of the loaf, then turn out onto a serving plate or cutting board. Let cool completely before slicing and serving.
Notes
- Make sure your pineapple is drained well. I pour it into a sieve, then use a spatula to press the excess liquid out.
- Feel free to double the recipe if you'd like to have two loaves.
- These loaves freeze well. Simply cool completely, then double-wrap with plastic wrap before freezing.
- This bread is delicious served on its own, but we also sometimes like to add a dollop of whipped cream!
Recommended Products
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 37mgSodium: 209mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing!I’m a bit of a foodie, so when I stumbled upon FoodHub, I was thrilled! It’s like a treasure trove of culinary delights, with a plethora of recipes, cooking tips, and restaurant recommendations. It’s become my go-to destination whenever I want to explore new flavors and cuisines.
I hope you enjoy it, Caroline! 🙂