Difference between revisions of "Mango Bread"
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* ½ cup chopped [[dried mango]] | * ½ cup chopped [[dried mango]] | ||
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# Lightly grease a 15 cm x 25 cm (6" x 9.8") loaf pan. | # Lightly grease a 15 cm x 25 cm (6" x 9.8") loaf pan. | ||
# Beat [[butter]] and [[granulated sugar|sugar]] until light and fluffy. | # Beat [[butter]] and [[granulated sugar|sugar]] until light and fluffy. | ||
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[[Category:Australian Snacks]] | [[Category:Australian Snacks]] | ||
[[Category:Dessert loaf Recipes]] | [[Category:Dessert loaf Recipes]] | ||
| − | [[Category: | + | [[Category:Mango Recipes]] |
[[Category:Mango Recipes]] | [[Category:Mango Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 14:12, 15 July 2012
Ingredients
- 180 g (6¼ oz) butter
- 1 cup fine sugar
- 4 eggs
- 170 g (6 oz) can mango pulp
- ⅓ cup sour cream
- 2 cups self rising flour
- ½ cup chopped dried mango
Procedures
- Lightly grease a 15 cm x 25 cm (6" x 9.8") loaf pan.
- Beat butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Transfer mixture to large bowl, stir in remaining ingredients.
- Spread mixture into prepared pan, bake at 180°C (350°F) for 50 minutes, or until lightly brown and firm.
- Stand bread in pan for 5 minutes, turn onto wire rack to cool.
