Try this Mango And Crystallized Ginger Quick Bread recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 12 servings | ||
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Calories: 280 | ||
Calories from Fat: 127 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 284.7mg | 88 % | |
Sodium 511.5mg | 18 % | |
Potassium 113.7mg | 3 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 27.9g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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