June 10, 2009

Fresh Mango Bread

Ever since I started baking again, I started blogging. I also started to follow blogs. One of my favorites is Tuesdays with Dorie (aka "TWD"). TWD is a group of bakers who, like my Sweet Melissa Sundays group, bake together and post on Tuesday. They're all baking from Baking: From My Home to Yours by Dorie Greenspan. Every Tuesday I look forward to see what savvy bakers, like fellow SMS-bakers Lorelei & Tracey, create.

When I read that the following recipe was coming, I was super excited cause I LOVE mangoes. When they're fresh & in season, I buy them by the caseload and share with my family (cause, unfortunately, the hubs doesnt like mangoes and although i could, i refuse to eat them all myself). Recently, I bought a case of really juicy & sweet mangoes. I saved 2 cause I was over-mangoed. Then I saw this recipe coming and I couldnt wait for it to be published so I could make my mini loaves. I cant help it but i love the pan so much. Its great to have lil portables of all my bread items.

There aren't many but my changes to the recipe are in red.
3 large eggs
3/4 flavorless oil, such as canola
2.5 cups all purpose flour
1 c sugar (3/4 cup sugar)
1 tsp baking powder
1 tsp baking soda
1.5 tsp ground ginger (1 tsp)
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (packed) light brown sugar
2 c diced mango
3/4 c moist, plump golden raisins (omitted)
grated zest of 1/2 lime (lemon)

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 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).

Whisk the eggs and 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, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino 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 tent). The mini loaves took 45 minutes. 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.

I think they're supposed to be this flat. I didnt care.... I waited approx. 2 minutes before i tasted it. My house smelled wonderful while these were baking. This recipe is easy, quick and the bread came out fantastic!!! I love this recipe!


Tracey said...

I'm so glad you tried this recipe and enjoyed it! It's one of my favorite Dorie recipes so far! It was my introduction to mangoes and now I'm a huge fan of them. Your mini loaves look terrific!

pink said...

Yum! Looks good. :)

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