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Pineapple Tangerine Quick Bread

Fresh Tangerine in Pineapple Tangerine Quick Bread

Take advantage of tangerines when they are in season with this easy to make fruity Pineapple Tangerine Quick Bread.

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

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.

In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.

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.

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.

Nutrition Information

Recipe makes 1 9-inch loaf.

Pineapple Nutrition Infographic

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