1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Get an 8-inch x 4-inch loaf pan by greasing it or lining it with parchment paper.
2-In a bowl beat together 3/4 cup: In a bowl beat together 3/4 cup of granulated sugar and 1/2 cup of softened butter until it becomes fluffy. Add the eggs one, at a time. Mix after each addition.
3-In another bowl mix together 1 1/2: In another bowl mix together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder and a pinch (1/8 teaspoon) of salt. Gradually add half of this dry mixture to the wet ingredients along with 1/4 cup of pineapple syrup. Mix gently. Then add the remaining dry mixture along, with 2 tablespoons of whole milk. Stir until everything is just combined.
4-Gently fold in the drained crushed pineapple: Gently fold in the drained crushed pineapple (one cup) being careful not to overmix the batter.
5-Pour the batter into the loaf pan: Pour the batter into the loaf pan. Bake for about 45 to 55 minutes until the bread turns golden brown and a toothpick inserted into the center comes out clean.
6-Allow the bread to cool in the: Allow the bread to cool in the pan for ten minutes before transferring it onto a wire rack to cool completely.
7-For the glaze whisk together one cup: For the glaze whisk together one cup of sugar, one teaspoon of vanilla extract and two tablespoons of pineapple syrup until you achieve a smooth consistency.
8-Pour the glaze over the cooled Pineapple: Pour the glaze over the cooled Pineapple Bread. Savor the taste of your tropical delight!