Blogger buddy and new friend Corinne (we finally got to meet in Rio!) has submitted a recipe for mango bread. Sounds interesting and doable! Here's what Corinne has to say about it:
Here is an easy quick bread recipe that does not require any fancy equipment. I like it as is, but the ginger and cinnamon do make this more like a mango spice bread, so if that is not your thing, I would reduce the ginger to 1 tsp and the cinnamon to 1/2 tsp.
Fresh Mango Bread
adapted from Baking: From My Home to Yours by Dorie Greenspan
- 3 large eggs
- 3/4 cup flavorless oil, such as canola or safflower
- 2 1/2 cups all-purpose flour
- 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 (packed) light brown sugar
- 2 cups diced mango (from 1 large peeled and pitted mango) - it has always taken me 1 1/2 mangos
- 3/4 cup moist, plump golden raisins
- grated zest of half a lime
- Center a rack in the oven and preheat the oven to 350 degrees (180C). Spray an 8 1/2-x-4 1/2-inch loaf pan with nonstick cooking spray and line with parchment paper (I just spray with non-cooking spray). Put the pan on an insulated baking sheet or on two rectangular baking sheets stacked one on top of the other. (The extra insulation will keep the bottom of the bread from burning.)
- Whisk the eggs and oil together.
- 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. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon, and mix until blended. The batter will be very thick, more like a dough than batter. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
- Bake the bread for 80 to 90 minutes, until it is golden brown and a wooden stick or cake tester inserted into the center comes out clean. If, after 50 to 60 minutes, 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 rack and cool for 5 minutes before using the parchment paper to lift the bread out of the pan. Cool to room temperature.