Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
Mix Wet Ingredients: In a separate medium bowl, beat the eggs. Add the vegetable oil and vanilla extract, and whisk until well blended. Stir in the undrained crushed pineapple.
Combine Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. If you’re using nuts and/or coconut, fold them into the batter gently.
Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve: Slice and serve the bread once it’s completely cooled. Enjoy!
Tips:
Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months.
Add-ins: Feel free to customize your bread by adding raisins, dried cranberries, or chocolate chips.
Glaze: For an extra touch of sweetness, you can drizzle a simple glaze made of powdered sugar and pineapple juice over the cooled bread.
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