Wednesday, July 14, 2010

Amazing Mango bread

3 Large Eggs
¾ Cup Canola or Safflower Oil
2 ½ Cups All-Purpose Flour
1 Cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 ½ tsp Ground Ginger
1 tsp Ground Cinnamon
¼ tsp Sea Salt
½ Cup (packed) Light Brown Sugar
2 Cups Diced Mango (from 1 large peeled and pitted mango)
¾ Cup Moist, plump Golden Raisins
Grated Zest of ½ Lime

Preheat the oven to 350˚F.Butter an 8 ½ x 4 ½-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. (This extra insulation will keep the bottom of the bread from overbaking.)

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, and 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 (really more like a dough than a batter) 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 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 rack and cool for 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.

(Recipe by Angie at SeaSaltWithFood)
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  1. Rebecca, We made this bread the other day here at the Inn. We didn't have enough Mango, so we added a couple of ripe bananas. We also substituted dried cranberries for raisins. It turned out really well and the guests loved it. Hurray for creative cookery!