Yesterday upon find that we had several mango's needing to be used up I made this yummy bread from Dorie's cook book called"Baking from my home to yours". I was a little worried because the batter was very dry and there was also a lot of it. It baked up nicely and I gave some to my violin teacher who said it smelled very good, I'll have to ask her how she liked it next lesson:) It was very sweet but good, I loved the idea a ginger, it is also supposed to have golden raisins and lime zest which I did not have so just skipped out. Next time I would add some chopped macadamia nuts to the top but other then that it was very good!
Esther
Fresh Mango Bread
by Dorie Greenspan
Cooks Note: As good as this bread is freshly baked, I think it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't. Just cut the loaf into thick slices and serve with tea, hot or iced or coffee!
Serves:12
3 eggs
3/4 cup canola oil
2 1/2 cups 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 brown sugar
2 cups diced mango( from 1 large peeled and pitted mango
Heat oven to 350. Grease and flour a 81/2 x41/2 inch loaf pan. Whisk together sugar and eggs. Next whisk in all other ingredients except mango. The batter will be very stiff, fold in mango. Spoon into loaf pan and bake for 1 15min-1 1/2 hrs. or until golden brown and knife comes out clean.( If bread looks as if its getting to brown when its baking tent with foil) Cool 5 min. in pan. Remove and let cool before baking
