You will love this homemade Mango Bread recipe, it's moist and delicious.
Mango breads are popular in the South and meet the definition of quick breads; but this recipe produces more of a loaf cake.
This recipe for Mango bread is wonderful. You may used chopped nuts, but I don't use them.
As good as it is fresh, it's even better the next day. One day wrapped in plastic seems to intensify the fruit flavor.
HOMEMADE MANGO BREAD FROM SCRATCH
3/4 cup canola oil
2-1/2 cups flour
1 cup white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup brown sugar, packed
2 cups mango, diced
3/4 cup plump golden raisins (optional)
PREHEAT oven to 350 degrees. Butter and flour a 8-1/2 inch loaf pan. Place on a baking sheet.
Whisk the eggs and oil together; set aside. In a large bowl, whisk the flour, white sugar, baking powder, baking soda, ginger, cinnamon and salt together. Rub the brown sugar between your palms to remove lumps and stir in. Pour the wet ingredients over the dry and with a sturdy spatula, mix until just blended.
The batter will be very thick (more like a dough than a batter), but it will soon come together. Stir in the mango and raisins (if you are using them). Pour into the loaf pan and smooth the top with a rubber spatula.
Bake for 1-1/2 hours, or until it is golden brown and a thin knife inserted in the center comes out clean. If the bread looks like it is getting too brown, 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. Wrapped in plastic, this bread will keep for 4 days at room temperature. A great mango bread recipe. Period.
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