Tangerine and Baby Pineapple Bread
By Melissa's Corporate Chefs


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


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.