Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

Combine the flour, sugar, and baking soda in a large mixing bowl, stirring until evenly mixed.

Add the canned crushed pineapple (with its juice reserved) and vegetable oil to the dry ingredients, followed by the eggs. Mix until just combined; it's okay if the batter is a bit lumpy.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for approximately 50-60 minutes, until golden brown. Insert a toothpick into the center to check for doneness.

Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

In a small bowl, mix the reserved pineapple juice with powdered sugar to achieve desired glaze consistency.

Drizzle the glaze over the cooled bread, allowing it to cascade down the sides. Slice and serve.