Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease it with cooking spray.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 and 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

In a medium mixing bowl, whisk together 1 can (20 ounces) crushed pineapple with juice, 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until just combined, leaving a few small lumps for tenderness.

Transfer the batter into the prepared loaf pan and smooth the top, then tap the pan lightly on the counter to release air bubbles.

Bake for 55 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.

Allow the bread to cool in the pan for 10 minutes to set before removing.

Turn the loaf out onto a wire rack and let it cool completely before slicing to ensure clean, tender slices.