Pineapple Tangerine Bread


  • 1 (20 ounce) can crushed pineapple with juice
  • 1 egg
  • ⅓ cup butter, melted
  • 2 teaspoons grated tangerine zest
  • 2 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ¾ cup wheat germ
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  1. Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.
  2. Step 2In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.
  3. Step 3In 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. Step 4Bake 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.

Nutrition Facts

Per Serving:249 calories; 6.5 g total fat; 29 mg cholesterol; 412 mg sodium. 43.9 g carbohydrates; 5.1 g protein;  Full Nutrition

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