Pineapple Tangerine Bread Recipe

Name: Pineapple Tangerine Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

606

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (20 ounce) can crushed pineapple with juice, 1 egg, 1/3 cup butter, melted, 2 teaspoons grated tangerine zest, and more.

Yes, Pineapple Tangerine Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Tangerine Bread

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