Mango Bread

 It sounds a bit odd, but it's delicious. A steaming loaf from the oven for breakfast. I feel tropically overcome, in the middle of my kitchen on the tenth floor of an apartment in new york where the smog rises by my window, and many feet below the cars honk and the bagels sell.

Bagels!? Who wants bagels? (I do! but that's besides the point) There are soft breezes and palm trees in Lola's oven. The real secret that hooks you into this bread is the lime. 
Fresh fruit and hot bread. What idiot could wish for anything more? You just won the lottery but you're gonna give it all away to charity because you have no need for money now that you have that slice of mango bread.
Perhaps that's a bit excessive. But why should it matter. I don't believe you did win the lottery. Yet the mango bread possibility is right there, totally within reach.
Give it a try. you won't be disappointed. 

Mango Bread
makes one 8.5 x 4.5" loaf
adapted from Joy the Baker 

3 large eggs
3/4 cup canola oil
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup turbinado sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
pinch salt
1/2 cup (packed) light brown sugar1/2 cup golden raisins
1 large mango, diced
1 nectarine, diced
grated zest of 1 lime

Center a rack in the oven and preheat the oven to 350 degrees F. Grease loaf pan.
In a small bowl, whisk the eggs and the oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
Pour the wet ingredients over the dry, switch to a wooden spoon and mix until blended. 
Stir in the mango, nectarine, raisins and zest.  
Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1 to 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Cut a slice while it's still steaming.

No comments:

Post a Comment