SEARCH FOR PRODUCTS WITH OUR NEW MOBILE APP | Available on IOS & Android

×

Baby Pineapple and Tangerine Bread

Print recipe

Tips

  • This pineapple does not contain a core, so you can eat the entire thing!
  • Baby pineapple can be served with chicken salad, dessert, fruits salad, or sorbet.
  • Baby pineapples are generally sweeter than traditional pineapples and have more nutritional value.

Ingredients

  • 3 baby pineapple, diced
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 1 cup water
  • ¾ cup wheat germ
  • ¾ cup white sugar
  • ¼ cup butter, melted
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda

Directions

  1. Preheat oven to 350°F and grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, combine pineapple, water, egg, butter and grated tangerine zest. Set aside.
  3. In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Once mixed, make a well in the center and pour in pineapple mixture. Stir just until blended.
  4. 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.
  5. Cool in pan 15 minutes, then remove from pan and cool completely on a wire rack.
Print recipe
Back to Top