Step 1: Prepare Your Oven and Pan

First things first, position a rack in the center of your oven and preheat it to 350°F (175°C). Proper oven temperature is crucial for an even bake and a good rise. While the oven heats, prepare your loaf pan. You will need a standard 9×5 inch loaf pan. Grease the pan thoroughly with butter or non-stick baking spray. For extra insurance against sticking, lightly flour the greased pan, tapping out any excess flour.

Pro-Tip: For foolproof removal, create a parchment paper “sling.” Cut a piece of parchment paper to fit the bottom and long sides of the pan, leaving an overhang on the two long sides. Grease the pan, place the sling inside, and then grease the parchment paper as well. This will allow you to easily lift the entire loaf out of the pan after baking.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, add the all-purpose flour, granulated sugar, packed light brown sugar, baking soda, salt, ground cinnamon, and optional nutmeg. Use a whisk to combine these ingredients thoroughly for at least 30 seconds. Whisking is more effective than stirring with a spoon because it aerates the mixture and ensures the baking soda and spices are evenly distributed throughout the flour. This small step prevents pockets of salt or leavener in your finished bread.

Step 3: Combine the Wet Ingredients

In a separate, medium-sized bowl, crack the two room-temperature eggs. Lightly beat them with a fork. To the eggs, add the vegetable oil, vanilla extract, and the entire can of undrained crushed pineapple, juice and all. Stir these wet ingredients together until they are just combined. Mixing the wet ingredients separately helps prevent over-developing the gluten in the flour later on.

Step 4: Combine Wet and Dry Mixtures

Pour the entire bowl of wet pineapple mixture into the large bowl containing the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together. Scrape the bottom and sides of the bowl as you fold to ensure everything is incorporated. It is absolutely critical to mix only until the last streaks of dry flour have disappeared. The batter will be thick and lumpy, and that is exactly what you want. Overmixing will develop the gluten in the flour, resulting in a tough, dense, and rubbery bread instead of a tender, moist one.

Step 5: Bake the Bread

Carefully pour the thick batter into your prepared 9×5 inch loaf pan and use your spatula to spread it evenly. Place the pan on the center rack of your preheated oven. Bake for 55 to 65 minutes. Baking times can vary depending on your oven, so start checking for doneness around the 55-minute mark. The bread is done when it is a deep golden-brown on top and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time. If the top is browning too quickly before the center is cooked, you can loosely tent a piece of aluminum foil over the top of the pan for the last 10-15 minutes of baking.

Step 6: Cool the Bread Completely

Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15-20 minutes. This initial cooling period allows the bread to set its structure, making it easier to remove without breaking. After 20 minutes, use a knife to gently loosen the edges if needed, and then carefully invert the pan to release the loaf onto the wire rack. If you used a parchment sling, simply lift it out. Turn the loaf upright and let it cool completely on the wire rack, which will take at least 1 to 2 hours. Do not slice into the bread while it is still warm, as tempting as it may be! Slicing a warm quick bread can cause it to be gummy and fall apart. Patience is key for the perfect texture.

Step 7: (Optional) Prepare and Apply the Glaze

If you desire an extra touch of sweetness and beauty, prepare the simple pineapple glaze once the bread is completely cool. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of pineapple juice. If the glaze is too thick, add more juice, one teaspoon at a time, until you reach your desired drizzling consistency. If it’s too thin, add a bit more powdered sugar. Drizzle the glaze over the top of the cooled loaf and let it set for about 15-20 minutes before slicing and serving.