Prepare the Oven and Baking Pan: Start by heating your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper to facilitate easy lifting of the loaf later.

Combine the Dry Ingredients: In a spacious mixing bowl, use a whisk to blend the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.

Combine the Wet Ingredients: In a separate bowl, cream the softened butter until light and fluffy. Add the drained crushed pineapple, ¼ cup of pineapple liquid, eggs, and milk.

Make the Batter: Slowly incorporate the dry ingredients into the wet mixture, folding gently until everything is just blended together. Be careful not to overmix the batter, as this can make the bread dense.

Bake the Bread: Transfer the batter into the prepared loaf pan, smoothing it out to create an even layer. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, cover it loosely with foil for the last 10-15 minutes of baking.

Prepare the Glaze: While the bread is cooling, make the glaze. In a small bowl, whisk together the confectioners sugar, pineapple liquid, and vanilla extract until smooth.

Glaze the Bread: Once the bread has cooled for about 10 minutes, remove it from the pan and transfer it to a wire rack. Drizzle the pineapple glaze generously over the top, allowing it to seep into the bread for extra moisture and sweetness.

Serve and Enjoy: Let the bread cool completely before slicing. Enjoy your tropical pineapple quick bread as a breakfast treat, snack, or dessert!