MANGO BREAD RECIPE

Mango bread is popular in the south and meets the definition of quick breads, but it is really more like a loaf cake than bread.

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.

3 eggs
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.

Mango Bread Recipe back to HOMEMADE BREAD RECIPES

From Mango Bread Recipe to Miss Homemade HOME

	Home		Appetizers		Breakfast/Brunch		Beverages
	Cocktails		Condiments		Soups		Main Dish
	Chicken		Fish		Grilling		Desserts/Sweets
	Fruit		Vegetables		Wild Game		Pets