Submitted by:  E. Waldo Ward & Son staff

Sunny, tropic flavors packed into this light, quick bread. "

1/2 cup (1 stick) of butter
  4.5 oz. jar of E. Waldo Ward's Crystallized Ginger
  1 cup sugar
  3 eggs
  2 cups all-purpose flour
  1/4 tsp salt
  1 cup fresh mango puree (2 to 3 mangoes)

  1 tsp baking soda

Preheat oven to 350F and butter a 9x5" loaf pan.

2  Beat butter and sugar with blender on low to medium speed until blended.

3  Stir in eggs, one at a time, until creamy.

4  Add mango puree. Mixture will look "separated" but will come back together when dry ingredients are added later.

5  In a small bowl, combine flour, baking soda and salt.

6  Stir dry ingredients into the creamy mixture and do not overmix.

7  Using a rubber spatula, gently fold in the crystallized ginger.

8  Spoon batter into loaf pan.

9  Bake at 350F 'til lightly browned, for about 1 hour.

10  Let cool in the pan for 15 minutes, then transfer to cooling rack.