Oops – I forgot to include this recipe in the “For Mommy” post below….so, since I’m lazy and don’t want to go back and add it – I’ll just make a new post. And now that I think of it – I believe this bread is good enough that it deserves its own post! So there!
(Finally, some decent pictures!!) This recipe is great – I made it specially for my mom because she and my dad are on a “mango kick” right now and can’t seem to get enough mangos. I personally, thought it sounded a little odd, but as it turns out, this is a pretty tasty loaf!
Fresh Mango Bread
from Dorie Greenspan’s Baking: From My Home to Yours
3 large eggs
3/4 cup flavorless oil, such as canola or safflower oil (I used vegetable)
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup light brown sugar
2 cups diced mango
3/4 cup golden raisins (I omitted this)
grated zest of 1/2 a lime
1. Center a rack in the oven and preheat the oven to 350′. Butter an 8 1/2 x 4 1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
2. Whisk the eggs and oil together.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.
4. Pour the wet ingredients over the dry, switch to s sturdy rubber spatula or wooden spoon and mix until blended. The batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.
5. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
6. Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the centre comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent.)
7. Transfer the pan to a rack and cool 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
Mmmm, yummy!!! Go make some!