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Dessert
1 loaf
20 minutes
70 minutes
Melissa's Chefs
This combination of tangerine and pineapple yields a nice bread or muffins for breakfast, brunch, or snack.
3 whole South African Baby Pineapples, diced
1/2 cup water
1 whole egg
1/3 cup butter, melted
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 cup toasted red walnuts, chopped
Preheat oven to 350ºF (175ºC). Grease a 9x5 inch loaf pan; line with parchment paper, if available.
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 prepared loaf pan.
Bake loaf for 60 to 70 minutes, muffins 30 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 before cutting.
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