May 14, 2008
I love making sweet quickbreads, and I love eating them. Banana, lemon, gingerbread, cherry…I’ll make and eat any loaf that comes my way. And I think I’ve found my new favourite – Dorie Greenspan’s Fresh Mango Bread.
Since mangoes are in season right now and especially delicious, I thought it was time to give this recipe a try. Am I ever glad I did! This is definitely more along the lines of a sweet loaf than a bread; moist, bursting with flavour and filled with mango chunks. The crust of the loaf gets wonderfully crisp, giving it a crunchy, gingerbready feel, and the centre of the loaf is dense and moist – it’s a great combination of textures, as well as flavours. The mangoes stand out brightly, the raisins give little bursts of sweetness, and the ginger complements both fruits perfectly.
I did make some changes to the recipe, but they were very minor. I used vegetable oil, freshly grated ginger instead of ground, and didn’t use lime zest (because I didn’t have any – next time, I definitely will, as I think it must add a lot to the bread). Next time, I may use some of mango-applesauce to replace some of the oil.
Without further ado – the recipe for this mouth-watering bread.
Fresh Mango Bread
adapted from Dorie Greenspan’s Baking: From My Home to Yours
3 large eggs
3/4 cup flavourless oil, such as canola or safflower oil (I used vegetable)
2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger (I used the same amount of freshly grated ginger)
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup light brown sugar
2 cups diced mango
3/4 cup golden raisins
grated zest of 1/2 a lime
1. Centre a rack in the oven and preheat the oven to 350′. 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.
2. Whisk the eggs and oil together.
3. 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, then stir it in.
4. Pour the wet ingredients over the dry, switch to s 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.
5. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
6. Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the centre comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent.)
7. Transfer the pan to a rack and cool 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.
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