South African Baby Pineapple Tangerine Bread
By Melissa's Corporate Chefs


3 whole South African Baby Pineapples diced
1 cup Water
1 whole Egg
1/3 cup Butter melted
2 teaspoons Clementine Tangerines zest grated
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 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.