Pineapple Crumb Bread
INGREDIENTS 
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
1/4 cup butter, cold
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour
DIRECTIONS 
- Preheat the oven to 350 degrees F. Grease and flour bread pan.
- Drain pineapple, reserving juice. In small sauce pan boil pineapple juice until reduced to 1/4 cup (about 5 minutes). In small bowl, mix together egg, milk, butter, and juice. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour. Cut in 1/4 cup cold butter until crumbly to make the topping.
- Spoon batter into bread pan, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted in the center of the bread comes out clean. Place on wire rack and cool 10 to 15 minutes before inverting. Continue to cool on wire rack.
Makes 1 loaf