Mango coconut bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | Eggs | |
| ⅔ | cup | Vegetable oil |
| 1¼ | cup | All-purpose flour |
| 1¼ | teaspoon | Baking soda |
| 1¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | cup | Pureed mango -- peeled |
| (about 3 large, ripe | ||
| Mangoes) | ||
| 1 | teaspoon | Vanilla |
| ¼ | cup | Raisins |
| ¼ | cup | Shredded coconut meat |
| ¼ | cup | Chopped walnuts |
| 1 | loaf. Cook on rack. | |
Directions
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 Substitute 1 egg white and 1 whole egg.
Recipe By : Virginia K in the Jones Family Reunion Cookbook (1993)
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