Pixie Tangerine Bread with South African Baby Pineapples
By Melissa's Corporate Chefs

3 diced South African Baby Pineapples
1 cup Water
1 Egg
1/4 cup Butter melted
2 tablespoons Ojai Pixie Tangerines grated 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. Grease a 9x5 inch loaf pan.
In a medium bowl, combine pineapple, water, 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.