Scott. Loves. Mangos. When I saw the recipe for Fresh Mango Bread in Baking, I knew I would have to give it a try. I read Baking for the 10 minutes right before I go to sleep each night, and plan what I’ll make on Saturday. Last Saturday, I already had something planned, but I added this in at the last minute. (Last Saturday? It was Brown Sugar Apple Cheesecake. Look for a post soon!)
The recipe calls for a 4½ by 8½ inch pan. I only had one of the foil jobs, but I wanted to follow the recipe perfectly, so I pulled it out, buttered and floured it, and went to work.
It overflowed so badly, I lost at least ¼ of the cake to the bottom of the pan!! The bread still delicious, especially spread with cold margarine. Yum. But I decided to try again with a larger pan this weekend.
- Ingrediants
Luckily, no butter in this one! This week’s version mixed up perfectly. I love the smell of lime zest mixed with the mango. It’s tropical and delicious. The ingredients in this recipe, although it’s for a loaf/bread, actually mix up more into a dough than a batter. It takes a bit of elbow grease, but its worth the work!
- Waiting to go in!
- Mango Studded Goodness
Recipe:
Fresh Mango Bread:
- 3 large eggs
- 3/4 cup flavourless oil, such as canola or safflower oil (I used Canola)
- 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 light brown sugar
- 2 cups diced mango
- 3/4 cup golden raisins
- grated zest of 1/2 a lime
Getting Ready: Centre 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.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 sturdy rubber spatula or wooden spoon and mix until blended. The batter will be very thick (really more like a dough than a batter (She’s not kidding!)) and not easily mixed, but persevere, it will soon come together.
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 1 ½ 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.) 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.
Adapted from Baking: From My Home to Yours By Dorie Greenspan, pg. 45
