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Pineapple Tangerine Bread


"Take advantage of tangerines when they are in season with this easy to make this fruity bread."
Original recipe yield: 1 - 9 x 5 inch pan.
Prep Time:
20 Minutes
Cook Time:
1 Hour 10 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
12

INGREDIENTS:

  • 1 (20 ounce) can crushed pineapple with juice
  • 1 egg
  • 1/3 cup butter, melted
  • 2 teaspoons grated tangerine zest
  • 2 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 cup wheat germ
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.
  2. In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.
  3. In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make a well in the center, and pour in pineapple mixture. Stir just until blended. Pour batter into greased 9 x 5 inch loaf pan.
  4. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.