8 Serves
48 Mins
8 g
25 g
12 g
Preheat your oven to 175°C and line a 4-inch by 8-inch loaf pan with parchment paper.
Ingredients, vitamins, and health benefits
Mayonnaise
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndonesianVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
86 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a small mixing bowl, combine the dry ingredients.
In a separate large mixing bowl, whisk together the mayonnaise and eggs until the mixture is completely smooth.
Whisk the white vinegar into the egg and mayonnaise mixture.
Gradually stir the dry flour mixture into the wet ingredients until just combined.
Pour the batter into the prepared loaf pan and bake for approximately 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
White Vinegar
All Purpose Flour
Vitamin A
41 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
86 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
8
g38
g15
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g