Pineapple Tangerine Bread recipe

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Ingredients

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

Nutrition Info

249.1 calories
carbohydrate: 43.9 g
cholesterol: 29.1 mg
fat: 6.5 g
fiber: 2.1 g
protein: 5.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 412.1 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9 x 5 inch pan

Recipe Note

Take advantage of tangerines when they are in season with this easy to make this fruity bread.

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