Mango-Pecan Bread

Name: Mango-Pecan Bread
Ingredients: 1 cup dried mango, chopped; 1/2 cup mango nectar; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 6 tablespoons unsalted butter, melted; 3/4 cup dark brown sugar; 1 large egg; 6 ounces plain yogurt; 1/2 cup chopped pecans; 1/2 cup golden raisins; vegetable oil spray; 4 tablespoons unsweetened dried coconut (optional)

14 ingredients

6 steps

Ingredients

1 cup dried mango, chopped
1/2 cup mango nectar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar
1 large egg
6 ounces plain yogurt
1/2 cup chopped pecans
1/2 cup golden raisins
vegetable oil spray
4 tablespoons unsweetened dried coconut (optional)

Directions

1

Preheat oven to 350 degrees.
2

In a small bowl combine the dried mango and the mango nectar. Set aside to soak while you do the next step.
3

In a large bowl whisk together the flour, baking powder, baking soda, & salt.
4

In a medium bowl whisk together the melted butter, brown sugar, egg, & yogurt. Stir in the dried mango/mango nectar mixture.
5

Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the raisins and pecans.
6

Spray a 4-mini-loaf capacity baking pan with vegetable oil spray. Divide the batter evenly among the 4 compartments. Sprinkle each loaf with 1 Tablespoon coconut, if desired. Bake for 35 minutes (until a toothpick inserted in the middle comes out with only a few crumbs attached). Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.