Ingredients
- 3 whole South African Baby Pineapples diced
- 1/2 cup Water
- 1/2 cup Neapolitan Tangerine Juice -- About 5 tangerines
- 1 whole Egg
- 1/3 cup Butter melted
- 2 Neapolitan Tangerines -- zested
- 2 1/2 cups All-Purpose Flour
- 3/4 cup White Sugar
- 3/4 cup Wheat Germ
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a medium bowl, combine pineapple, water, tangerine juice, 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.
