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

JJOHN32
prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

249.14 calories; 5.13 g protein; 43.86 g carbohydrates; 2.06 g dietary-fiber; 19.34 g sugars; 6.52 g fat; 3.53 g saturated-fat; 29.06 mg cholesterol; 197 IU vitamin-a-iu; 3.26 mg niacin-equivalents; 0.15 mg vitamin-b6; 4.89 mg vitamin-c; 72.43 mcg folate; 85.32 mg calcium; 2 mg iron; 30.46 mg magnesium; 157.23 mg potassium; 412.14 mg sodium; 0.39 mg thiamin; 58.68 calories-from-fat; 68 percent-of-calories-from-carbs; 23 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 12 percent-of-calories-from-sat-fat


Reviews (7)

Read All Reviews

Most helpful positive review

Pam Ziegler Lutz
10/07/2010
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!
(5)

Most helpful critical review

veggigoddess
03/28/2003
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.
(5)
7 Ratings
  • 3 Rating Star 3
  • 4 Rating Star 3
  • 5 Rating Star 1
Jennifer
03/28/2003
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.
(5)
Pam Ziegler Lutz
10/07/2010
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!
(5)
veggigoddess
03/28/2003
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.
(5)
Wendy Bell
11/09/2008
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.
(2)
Molly
10/01/2015
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 of those and used the entire can and all of the juice. The bread wasn't the least bit dry nor was it 'wet'. The flavor was good but it just didn't pop. Toasted it helped bring out the flavor. This recipe made 5 (6 x 3 1/2) mini loaf pans. I baked it for 34 minutes.
Claiborne Taylor
12/26/2012
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.
Keeli
12/10/2012
The batter was very thick and needed to bake longer than called for. The flavor was good but the texture was doughy