Preheat oven 325 F. Lightly grease 2 - 9x5 loaf pans with non-stick cooking spray.
Drain the crushed pineapple well.
Mix the dry ingredients together in a large bowl, then stir in the wet ingredients until batter forms. Divide evenly and pour into the prepared loaf pans.
Bake in the preheated for 50 to 60 minutes, until knife comes out clean in the center of the loaf.
Cool loaves on cooling rack.
Cool completely before freezing. I recommend slicing before freezing as well.