Pineapple Tangerine 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 F (175 degrees C). Grease a 9×5 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.