Delicious mango bread
What a difference a recipe makes. A few weeks ago, I attempted to make a fresh mango bread and was very disappointed with how it turned out. You can find my original post here. I didn't understand. I love mango, I love fruit breads. What could have gone wrong? So I decided to look for another recipe. Coincidentally, the people at Tuesdays with Dorie had chosen to make mango bread for the week, so I was suddenly seeing tons of mango bread pictures and recipes. Since so many people had enjoyed the recipe from Tuesdays with Dorie, I decided to try the recipe out. The recipe comes from a book, Baking: From My Home to Yours, by Dorie Greenspan. I found the recipe from the blog Baking with the Boys. While she made some changes to the recipe, I chose to try the recipe in its original form.
Ingredients3 large eggs 3/4 cup canola oil 2 1/2 cups all purpose flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp salt 1/2 cup (packed) light brown sugar
2 cups diced mangos 3/4 cup moist, plump golden raisins
Grated zest of 1/2 lime
1. Preheat the oven to 350 degrees F. Butter a 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap
out the excess. Put the pan on an insulated baking sheet or on two
regular baking sheets stacked one on top of the other. (This extra
insulation will keep the bottom of the bread from overbaking).
2. Whisk the eggs and oil together.
3. In a large bowl, whisk together the flour, sugar, baking powder,
baking soda, spices and salt. Stir in the brown sugar. Pour the wet
ingredients over the dry and mix until blended — the batter will be very thick (really
more like a dough than a batter). Stir in the mango, raisins, and zest.
Scrape the batter into the pan and smooth the top with a rubber spatula.
4. Bake the bread for 1.5 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 it loosely with a foil
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.
Changes: The only thing different I did was using a 9 x 5 loaf pan. Everything else I kept the same, including using the recommendation of covering the bread loosely with a foil tent at 45 minutes because the top does begin to get really dark before the bread is done cooking.
When I first viewed this recipe, I had some concerns. The ingredients were almost the same as my previous mango bread experience, with just different quantities. So I worried it would come out just as disappointing. Also while I was mixing, I noticed that the dough was very, very doughy. Usually my breads have a more liquid dough, so I was concerned I had forgotten some vital ingredient.
However, I popped my bread into the oven, and hoped for the best. While it didn't come out as pretty as I would have liked (the raisins that had made it to the top of the batter were burned), the bread tasted delicious! Just like I would have thought. The chunks of mango are everywhere. The bread is sweet, moist, and tastes like other fruit breads. I also love the plump raisins. While my previous mango bread had been dry and not very mango-tasty, this one was full of mango flavor and not at all dry. Enjoy!