PINEAPPLE TANGERINE BREAD 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 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 then grease a loaf pan. Drain pineapple well pressing out excess syrup with back of spoon. Reserve 3/4 cup of syrup. In medium bowl combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside. In large bowl combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make well in the center and pour in pineapple mixture then stir just until blended. Pour batter into greased loaf pan then bake 1 hour and cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
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