Once again facilitated by the incredible powers of procrastination vested in Google Reader, I found this recipe for fresh mango bread from Joy the Baker. Drawn by the unique combination of ingredients (mango, apple, raisins, lime zest...), it seemed like a nice change of pace from my usual arsenal of quick breads.
Verdict? The cinnamon and ginger flavors make your palate think holidays, and then the bites of mango make you think, "Why didn't I put mango in my bread sooner?"
I didn't have any raisins, but threw in a handful of toasted walnuts instead. Also, I had a little trouble getting the very middle of the bread to bake through using a shallower but longer 13 3/8 " x 4 7/8 " pan. Can someone explain those dimensions, by the way? They don't even come out to even numbers in metric... Regardless, this one's a keeper and I'll be making it again soon.
Fresh Mango Lime Bread
Adapted from Joy the Baker adapted from Dorie Greenspan
3 large eggs
3/4 cup canola oil
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons fresh ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1 to 1 1/4 cup diced mangos from 1 large peeled and pitted mango
1 cup grated apple from 1 peeled Granny Smith apple
3/4 cup toasted walnuts, chopped
grated zest of 1/2 lime
Preheat oven 350 degrees F. Grease a 8-1/2 x 4-1/2 inch loaf pan. Put the pan on a baking sheet. This extra insulation will keep the bottom of the bread from over baking.
Whisk the eggs and the oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, apples, raisins and zest. Batter into the pan!
Bake 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. If the bread looks as if it’s getting too brown as it bakes, cover 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. Eat a lot of it.