Mango coconut bread

Yield: 8 Servings

Measure Ingredient
1 cup Sugar
2 \N 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
\N \N (about 3 large, ripe
\N \N Mangoes)
1 teaspoon Vanilla
¼ cup Raisins
¼ cup Shredded coconut meat
¼ cup Chopped walnuts
\N 1 loaf. Cook on rack.

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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