Pineapple Tangerine Bread

Pineapple Tangerine Bread

JJOHN32 22

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

1 h 30 m servings 249 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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.

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 ...

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 ...

10-01-15 ~ Looking for another quick bread to take to our son and DIL, I came across this one. I didn't have a can of crushed pineapple, but did have 3 cans of pineapple rings. I crushed one o...

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 m...

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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