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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 10 |
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A Love Affair with Southern Cooking Ingredients:
2 1/4 cups sifted all-purpose flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
1 cup coarsely chopped pecans or 1 cup walnuts |
1/2 cup seedless raisin |
1 cup coarsely mashed fresh mango |
2 large eggs, lightly beaten |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
Directions:
1. Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.
2. Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
3. Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
4. Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
5. Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.
6. Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.
7. Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.
8. Cool the bread right side up to room temperature before cutting.
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