The First Bite That Hooked Me
The smell of warm pineapple and cinnamon hit me as I opened the oven. My neighbor Linda had just pulled out her famous streusel bread. The golden crust crackled under my fork. Juicy pineapple bits peeked through each slice. Ever wondered how you could turn canned pineapple into something this magical? That first bite was sweet, tangy, and cozy all at once. Now I make it weekly—rain or shine.My Messy First Try
I once forgot to drain the pineapple well. The batter turned soupy, and the loaf baked unevenly. But the streusel hid the lopsided top! Home cooking teaches us to embrace flaws—and improvise. Even “failed” bakes can taste great. Share your kitchen blunders below—did a mistake ever lead to a happy accident?Why This Bread Works
– The pineapple keeps the bread moist for days. – The streusel adds crunch without being too sweet. Which flavor combo surprises you most—pineapple with cinnamon or nutmeg? Try both and decide! I love hearing your twists. Swap brown sugar for coconut sugar sometime—it’s divine.A Tropical Treat With Roots
This recipe nods to Hawaiian pineapple plantations and Midwest streusel traditions. *Did you know canned pineapple became popular in the 1920s?* Busy homemakers loved its convenience. Today, it’s a pantry hero. Poll: Do you prefer fresh or canned pineapple in bakes? Vote in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Vegetable oil | 1/2 cup | |
| Granulated sugar | 3/4 cup | |
| Eggs | 2 | |
| Vanilla extract | 1/2 teaspoon | |
| Crushed pineapple | 20-oz can | drained well |
| All-purpose flour | 1 1/2 cups | |
| Baking soda | 1/2 teaspoon | |
| Baking powder | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Ground cinnamon | 1/2 teaspoon | |
| Ground nutmeg | 1/8 teaspoon | |
| Granulated sugar (Streusel) | 2 Tablespoons | |
| Brown sugar (Streusel) | 2 Tablespoons | |
| All-purpose flour (Streusel) | 1 Tablespoon | |
| Ground cinnamon (Streusel) | 1/4 teaspoon | |
| Vegetable oil (Streusel) | 1-2 Tablespoons |
Easy Pineapple Streusel Bread in 8 Simple Steps
Step 1 Heat oven to 350°F. Grease an 8×4″ loaf pan. This keeps bread from sticking. Use butter or oil for best results.
Step 2 Mix oil, sugar, eggs, and vanilla in a bowl. Beat until smooth. A stand mixer works great here. (Hard-learned tip: Scrape the bowl edges often!).
Step 3 Fold in drained pineapple. Squeeze excess juice first. Too much liquid makes bread soggy. Mix just until combined.
Step 4 Whisk flour, baking soda, powder, salt, and spices. Dry ingredients blend better this way. No lumps means even baking.
Step 5 Add dry mix to wet slowly. Low speed prevents overmixing. Stop when no flour streaks remain. *Fun fact: Overmixed batter turns tough.*
Step 6 Make streusel by rubbing sugars, flour, cinnamon, and oil. Aim for wet sand texture. Add more oil if too dry.
Step 7 Pour batter into pan. Top with streusel. Bake 55–60 minutes. Toothpick should come out clean. Cool 10 minutes before slicing. What’s your go-to quick bread add-in? Share below! Cook Time: 55 minutes Total Time: 1 hour 10 minutes Yield: 10 servings Category: Dessert, Snack
3 Fun Twists on Pineapple Streusel Bread
Tropical Upgrade Add shredded coconut to the batter. Top with macadamia nuts in the streusel. Tastes like a beach vacation.
Spiced-Up Version Swap nutmeg for cardamom. Stir in diced candied ginger. Warm and zesty flavor boost.
Berry Burst Replace half the pineapple with mashed raspberries. Streusel gets lemon zest. Tart and sweet combo. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Streusel Bread
Slice warm with vanilla ice cream. Or toast it with honey butter. Perfect for brunch or dessert. Pair with iced chai tea for a cozy treat. Prefer something fizzy? Try pineapple sparkling water. Which would you choose tonight?
Keep It Fresh or Freeze It
This pineapple streusel bread stays fresh 3 days wrapped tight on the counter. For longer storage, slice and freeze up to 3 months. Thaw overnight or toast straight from frozen. *Fun fact:* My neighbor adds a pat of butter to warm slices—”like a tropical hug,” she says. Double the recipe to share or stash an extra loaf. Why this matters: Pineapple’s natural sweetness means less sugar guilt. Who else loves freezer-friendly treats?Oops-Proof Your Bake
Soggy bottom? Drain pineapple extra well—press it in a sieve. Streusel too crumbly? Add oil slowly until it clumps. Bread underbaked? Tent foil over the top if browning too fast. Why this matters: Small tweaks save time and ingredients. Last week, my niece forgot the cinnamon but loved it anyway. Ever had a baking fail turn delicious?Your Questions, Answered
Q: Can I use gluten-free flour?
A: Yes! Swap 1:1 with a gluten-free blend. Add 1/4 tsp xanthan gum if needed.
Q: How far ahead can I make this?
A: Bake it 2 days early or freeze unbaked batter (add streusel fresh).
Q: Oil substitute?
A: Melted butter or coconut oil work—flavor changes slightly.
Q: Can I double this?
A: Absolutely. Use two pans or a 9×5″ for taller bread.
Q: Fresh pineapple instead?
A: Chop it fine, but canned has more consistent moisture.
Let’s Bake Together
This recipe’s my go-to for potlucks—always disappears fast. Share your twist in the comments!Tag @SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper
Quick Pineapple Streusel Bread
Description
Enjoy the sweet and tangy flavors of this Quick Pineapple Streusel Bread, featuring a moist pineapple-infused loaf topped with a crunchy cinnamon streusel.
Ingredients
Instructions
- Preheat oven to 350F and grease an 8×4″ 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
- For best results, ensure the crushed pineapple is well-drained to prevent excess moisture in the bread.
Pineapple, Bread, Streusel, Quick, Dessert, Breakfast
