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Tangerine Pineapple Bread

Tangerine Pineapple Bread

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

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.

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