Pineapple Tangerine Bread Recipe -
Pineapple Tangerine Bread Recipe
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Pineapple Tangerine Bread

Recipe by  

"Take advantage of tangerines when they are in season with this easy to make this fruity bread."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.
  2. In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2010

I chose this recipe for the Recipe Photo Contest, but also because it sounded delicious! It didn't disappoint. The only change I made was to use orange zest instead of tangerine. I ran into one slight issue with the recipe: after I pressed the juice out of the pineapple and added back 3/4 cup, my batter was incredibly dry. I ended up adding almost all of the juice back into the mixture (at least 1/4 cup extra.) This may have been my fault, because I REALLY pressed the juice out of that pineapple. Could be that some canned pineapple has more juice than others, too. The bread baked perfectly in 60 minutes, filling my house with the most delicious smell! I cheated and cut it while it was still a little warm. It was so good- almost dessert-like. The next time I think I will just add the whole can of pineapple, juice and all, as I only had about 1 TBSP of juice left. Thanks for a delicious recipe!

Most Helpful Critical Review
Mar 28, 2003

Well it smelled great and the texture seemed good, but after it was done cooking, and and hour and ten minutes was way too long to cokk by the way, the cake kind of sank a bit, and it was still too gooey in the middle. The flavor was ok, not real pineapply, it was disappointing. This was one of the first recipes I made off this site that didn't already have any reviews for it yet, so I was taking a chance, now I know to stick to the recipes with many reviews. Oh well! It could have been good, Somethings missing thought & I don't know what it is.


6 Ratings

Mar 28, 2003

I used oranges instead of tangerines since I couldn't find them at my grocer, however, it made my kitchen smell wonderful. The bread itself was a bit crumbly, but was delicious.

Nov 09, 2008

A great, unique taste. Not sweet, which is fine by us. Therefore would probably make a great breakfast bread. I followed the directions and drained the pineapple, but next time I won't since I got just under 3/4 c juice anyway! I made two small loaves and cooked them for 60 minutes. They came out perfect consistency.

Dec 26, 2012

This recipe is not as tasty as the ingredients. The bread comes out a little on the dry and crumbly side of moisture content. I would like to try it again with some apple cider to add to the moisture and taste.

Dec 10, 2012

The batter was very thick and needed to bake longer than called for. The flavor was good but the texture was doughy


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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