Categories: Breakfast, Quick Bread
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
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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.
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Preheat oven to 350°; coat a 9 × 5 × 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
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Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
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Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
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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.
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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.
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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.
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Cool the bread right side up to room temperature before cutting.