| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Vegetables, Grains, Meats |
|
Fruit |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 2/3 |
c |
Vegetable oil |
| 1 1/4 |
c |
All-purpose flour |
| 1 1/4 |
ts |
Baking soda |
| 1 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
c |
Pureed mango; peeled |
|
|
(about 3 large, ripe mangoes) |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Shredded coconut meat |
| 1/4 |
c |
Chopped walnuts |
INSTRUCTIONS
In medium bowl, cream sugar, eggs and oil until thick. Sift together dry
ingredients and add to creamed mixture, blending well. Stir in mango puree,
vanilla, riasins, coconut and nuts.
Pour into a prepared (oiled and floured) loaf pan 9x5-inch. BAKE 350F /
180C for 45 to 50 minutes. Makes 1 loaf. Cook on rack.
Substitute 1 egg white and 1 whole egg.
Posted to MC-Recipe Digest V1 #179
Date: Thu, 1 Aug 1996 17:29:07 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Moist and chunky, this mango bread can be a sweet breakfast treat
or a wonderful dessert with topping.
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