Mango And Crystallized Ginger Quick Bread Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
1 cup: Granulated sugar,
3: Eggs,
2: Mangos, pureed to equal 1 c
2 cup: All-purpose flour,
1 tsp: Baking soda,
1/4 tsp: Salt,
1/2 cup: Crystallized ginger, cut into small dice
Directions:
Preheat the oven to 350
. Butter a 9-by-5-inch loaf pan. In a large bowl
with an electric mixer, beat the butter and sugar until well blended. Add
the eggs, one at a time, and continue beating until the mixture is creamy.
Stir in the mango puree. (The mixture will look "separated," but will come
back together when the dry ingredients are added.) In a small bowl, combine
flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients
into the creamy mixture. Be careful not to overmix. Using a rubber spatula,
gently fold in the crystallized ginger. Spoon the batter into the loaf pan.
Bake for 1 hour. The cake should be golden brown and feel firm when lightly
pressed with your fingertips. Let cool in the pan for 15 minutes, then
transfer to a cooling rack.
Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g
Carbohydrate; 50mg Cholesterol; 169mg Sodium
NOTES : The sunny flavors of the tropics are packed in this light quick
bread, perfect for a foggy morning or a hot afternoon.
Recipe by: Scones, Muffins & Tea Cakes
Posted to EAT-LF Digest by Betsy Burtis on Nov 4,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
. Butter a 9-by-5-inch loaf pan. In a large bowl
with an electric mixer, beat the butter and sugar until well blended. Add
the eggs, one at a time, and continue beating until the mixture is creamy.
Stir in the mango puree. (The mixture will look "separated," but will come
back together when the dry ingredients are added.) In a small bowl, combine
flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients
into the creamy mixture. Be careful not to overmix. Using a rubber spatula,
gently fold in the crystallized ginger. Spoon the batter into the loaf pan.
Bake for 1 hour. The cake should be golden brown and feel firm when lightly
pressed with your fingertips. Let cool in the pan for 15 minutes, then
transfer to a cooling rack.
Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g
Carbohydrate; 50mg Cholesterol; 169mg Sodium
NOTES : The sunny flavors of the tropics are packed in this light quick
bread, perfect for a foggy morning or a hot afternoon.
Recipe by: Scones, Muffins & Tea Cakes
Posted to EAT-LF Digest by Betsy Burtis
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
: breads