Fresh Mango Bread spiced with cinnamon and ginger and bursting with sweet chunks of mango and plump raisins. With each bite of this scrumptious bread, you will be transported to a beautiful sandy beach with your toes in the sand and a cold drink in your hand. Oh that sounds so perfect right now! I had never heard of mango bread until I was flipping through one of my favorite cookbooks, Baking: From My Home to Yours. I read the ingredients and knew I had to give it a try. Mango, golden raisins and spices? Yes, please! Lucky for me I even had a mango in the refrigerator! This bread just gets better day by day. Just wrap it tightly in plastic wrap and the flavors intensify. Serve with with tea or coffee for a delicious breakfast or an afternoon snack.
One Year Ago: Potato Bread
- 2 cups diced mango (from 1 large peeled and pitted mango)
- 3 large eggs
- 3/4 cup canola oil
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (packed) light brown sugar
- 3/4 cup moist, plump golden raisins
- Grated zest of 1/2 a lime
- Center a rack in the oven and preheat the oven to 350 degrees F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over-baking).
- Dice the mango and set aside.
- In a small bowl, whisk together the eggs and oil; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, salt and brown sugar. Break up any lumps.
- Stir liquid ingredients into the dry until just moistened. The batter will be very thick (really more like a dough than a batter) and not easily mixed. Stir in mango, raisins and zest.
- Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake 1 1/2 hours, until golden brown and a toothpick inserted into the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). Transfer the pan to a wire rack and cool 5 minutes before unmolding. Allow to cool completely before serving.
Yields: 1 9×5 loaf
Source: Baking: From My Home to Yours