Rated 5.0 stars by 1 users
Dessert
American
1 loaf
40 minutes
70 minutes
Sweet Pixie tangerines and juicy South African baby pineapples come together in this moist citrus quick bread—perfect for brunch, dessert, or afternoon tea.
3 diced South African Baby Pineapples
1 cup water
1 egg
1/4 cup butter, melted
2 tablespoons Ojai Pixie Tangerines grated zest (or substitute with orange 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.
I like to make this during pixie tangerine season and give loaves as gifts to my friends and family.
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