Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        canned crushed pineapple packed in juice
   1      cup           seedless raisins
     1/2  cup           golden brown sugar -- packed
     1/4  cup           butter -- softened
   2                    eggs
   1      teaspoon      pure vanilla extract
   1      teaspoon      orange peel -- freshly grated
     1/3  cup           sour cream
  10 1/2  cups          all-purpose flour
     1/2  cup           toasted wheat germ
     1/4  cup           toasted sunflower seeds
   2      teaspoons     baking powder
   1      teaspoon      salt
     1/4  teaspoon      ground cinnamon

Preparation:

1. Combine undrained pineapple and raisins; set aside. 2. Cream together sugar and butter until light; beat in eggs, vanilla and orange peel. 3. Stir in pineapple mixture and sour cream. 4. Combine flour, wheat germ, sunflower seeds, baking powder, salt and cinnamon; gradually stir into pineapple mixture until moistened. 5. Turn into well-greased 9 x 5-inch loaf pan; bake in preheated 350 F. oven 1 hour and 5 minutes, or until toothpick inserted in center comes out clean. 6. Let stand in pan 10 minutes. Turn out on wire rack; cool completely before slicing. NOTE: A delicious sweet bread to serve for dessert or tea or coffee breaks. Delightful toasted, topped with apricot yogurt