Fresh Mango Bread

Name: Fresh Mango Bread
Ingredients: 3 large eggs; 3/4 cup flavorless oil, such as canola or 3/4 cup safflower oil; 2 1/2 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground ginger (original recipe states 1 1/2 teaspoons which I believe may be too bold a flavoring); 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup packed light brown sugar; 2 cups diced mangoes (from 1 large or 2 1/2 medium peeled and pitted mangoes); 3/4 cup moist plump golden raisin; 1/2 grated lime, zest of

13 ingredients

5 steps

Ingredients

3 large eggs
3/4 cup flavorless oil, such as canola or 3/4 cup safflower oil
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger (original recipe states 1 1/2 teaspoons which I believe may be too bold a flavoring)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed light brown sugar
2 cups diced mangoes (from 1 large or 2 1/2 medium peeled and pitted mangoes)
3/4 cup moist plump golden raisin
1/2 grated lime, zest of

Directions

1

Center a rack in the oven and preheat the oven to 350?F.
2

Butter an 8 1/2 x 4 1/2-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 over baking.).
3

Whisk the eggs and oil together.
4

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, and then stir it inches 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.
5

Bake the bread for 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 it 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.