Mango Bread

Mango Bread

A few weeks ago, I saw that my grocery store was offering a case of mangoes for $3.99! I love mangoes, but I wasn’t exactly sure how I’d eat a whole case before it got overly ripe. So, of course I looked for some recipes to help me use up the case. I thought I remembered seeing a mango bread around the food blog world, so I referred to Google and discovered that Dorie Greenspan actually has one in her book, Baking: From My Home to Yours. I grabbed my copy of the book as quickly as I could and got started on the bread!

Stupid.

No matter how excited you are to make a recipe, always read through the recipe a few times. ALWAYS…or you’ll skim over the cup of granulated sugar that the recipe calls for and you’ll end up with a mango door stopper.

So, the next night, I was determined to make this bread happen. I even put the cup of sugar near the mixing bowls to ensure that I wouldn’t forget it again. Luckily, no ingredients were forgotten this time (with the exception of raisins…those were kept out because I was too lazy to go to the store to get some), and I got to taste this wonderfully spicy mango bread. This bread reminded me a little bit of pumpkin bread, since it has cinnamon and ginger flavors running throughout the bread, yet the mango definitely made it the perfect summer recipe.

Mango Bread
Source: Dorie Greenspan’s Baking: From My Home to Yours

Ingredients:

  • 3 large eggs
  • 3/4 cup flavorless oil, such as canola or safflower 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
  • 2 cups diced mango (from 1 large peeled and pitted mango)
  • 3/4 cup moist, plump golden raisins (omitted)
  • Grated zest of 1/2 a lime

Directions:

  1. Preheat the oven to 350 degrees and place a rack in the center notch. Also, butter and flour a standard bread loaf pan and place the loaf pan on a cookie sheet. Since the bread will be baking for a long time, the cookie sheet will act as an insulator to prevent the bottom of the bread from burning.
  2. Whisk the eggs and oil together in a mixing bowl. In another bowl, mix the flour, sugar, baking soda, baking powder, salt and spices. Rub the brown sugar between your hands to ensure there are no lumps and add to the dry mixture.
  3. Pour the wet mixture into the dry, and using a sturdy spoon or spatula, mix the dough. Just to note, this dough will seem very thick, so you just have to keep mixing and it will get a little more manageable to work with.
  4. Stir in the mango, raisins and zest until just incorporated and spoon the dough into your loaf pan. Spread the dough evenly.
  5. Bake the bread for 1 1/2 hours. Check the bread ever so often to make sure the top isn’t getting too brown. If it is, just place some foil over the bread for the remaining part of the baking.
  6. When finished baking, allow to cool in the pan for 5 minutes and then take the bread out of the loaf pan and allow to cool on a cooling rack.

 

Oh yeah…I’m sure you are skimming quickly through this post to find the winner of the $100 credit to Joss & Main…

The winner is commenter¬†#33 –¬†Stephanie, who said:

The armless chair in gerber sunflower! I have wanted one for our bedroom forever!!!!!!!!! Love the site

CONGRATS Stephanie! Please email me at niftyfoodie@gmail.com within 48 hours in order to receive your prize!

Sorry, you snooze…you lose. :-( A new winner has been posted.

Comments

  1. Yum, I love mango! Sounds delicious

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