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 caloriescarbohydrate: 43.9 gcholesterol: 29.1 mgfat: 6.5 gfiber: 2.1 gprotein: 5.1 gsaturatedFat: 3.5 gservingSize: -sodium: 412.1 mgsugar: 19.3 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Tangerine Bread
Directions
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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.
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.