Pineapple Tangerine Bread Recipe

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.