Mango Tea Bread

Name: Mango Tea Bread
Ingredients: 1 cup golden raisins; 1/4 cup brandy; 2 large mangoes, peeled, pitted, diced; 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/4 cups sugar; 1/2 cup (1 stick) butter, room temperature; 3 large eggs; 1 teaspoon vanilla extract

13 ingredients

4 steps

Ingredients

1 cup golden raisins
1/4 cup brandy
2 large mangoes, peeled, pitted, diced
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup (1 stick) butter, room temperature
3 large eggs
1 teaspoon vanilla extract

Directions

1

Position rack in center of oven and preheat to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes.
2

Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use).
3

Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan.
4

Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. (Can be made 3 days ahead. Wrap bread in foil and store at room temperature.)