Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with a non-stick cooking spray.

In a mixing bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat together the sugar with the butter with an electric mixer (hand held or stand up mixer) until the mixer is light and fluffy.

Add in the eggs and vanilla extract.  Mix until combined.

Then slowly add the flour mixture into the butter mixture and stir together on low speed. Mix until the batter is just combined.

Then hand stir in the drained crushed pineapple with a wooden spoon or spatula until the pineapple is mixed into the batter.

Pour the batter into the prepared loaf pan.  Gently tap the pan on the countertop to even out the batter and remove any air bubble from the batter.

Bake for 55-60 minutes until a toothpick inserted into the center of the bread comes out clean. Watch the bread closely while it cooks and the bread starts to brown too much on the top of the bread, loosely cover it with foil for the remaining of the cooking time.

Let the bread cool in the pan for 10-15 minutes.  Then carefully remove the bread from the pan and place on a wire rack to cool completely.

While the bread is cooling, mix together the glaze ingredients in a medium bowl.

Once the bread has cooled, pour the glaze on top and let the glaze set.

Then the bread is ready to slice, serve and enjoy!