Pineapple Tangerine Bread |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Take advantage of tangerines when they are in season with this easy to make this fruity 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:
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.
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