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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: : -

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.

1 - 9 x 5 inch pan

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