The rich sweetness of pineapple is complemented with the bite of tangerine zest in this quick bread. Wheat germ imparts a nutty flavor.
INGREDIENTS (for 1 servings):
- 1 (20 ounce) can crushed pineapple with juice
- 1 egg
- 1/3 cup butter, melted
- 2 teaspoons grated tangerine 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 (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.
In a medium bowl, combine pineapple, reserved syrup, 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.