Set your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, tapping out any extra flour.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until fully combined.

In another bowl, lightly beat the eggs. Stir in the crushed pineapple with its juice, vegetable oil, and vanilla extract until well blended.

Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—don't overmix to keep the bread soft.

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.