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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.


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


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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