Best Mango Pecan Bread Recipes

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MANGO-PECAN BREAD



Mango-Pecan Bread image

Make and share this Mango-Pecan Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 13

2 1/4 cups sifted all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup coarsely chopped pecans or 1 cup walnuts
1/2 cup seedless raisin
1 cup coarsely mashed fresh mango
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.
  • Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
  • Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
  • Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
  • Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.
  • Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.
  • Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.
  • Cool the bread right side up to room temperature before cutting.

Nutrition Facts : Calories 381.7, Fat 20.1, SaturatedFat 2.5, Cholesterol 42.3, Sodium 159.9, Carbohydrate 47, Fiber 2.5, Sugar 22.4, Protein 5.5

MANGO-PECAN QUICK BREAD



Mango-Pecan Quick Bread image

Number Of Ingredients 12

3/4 cup pecans, pieces
3/4 cup sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 pound ripe mango (1 fruit), peeled and cut into 1/2-inch cubes

Steps:

  • 1. Preheat oven to 350°. Grease a 9- × 5-inch loaf pan. Line the bottom with parchment or wax paper. 2. In a food processor fitted with the steel blade, process the pecans and sugar until the nuts are finely ground. Add the flour, baking powder, soda, cinnamon, and salt. Process until combined. In a bowl mix together the oil, milk, egg, and vanilla. Pour through the feed tube and pulse 5 to 6 times to combine. 3. Remove the batter to a large bowl and fold in the mango. Turn the batter into the prepared pan, smooth the top, and bake or until a tester inserted in the center comes out clean, 45 to 50 minutes. Cool the bread in the pan on a rack 10 minutes. Remove from the pan and cool completely before cutting. The bread is best after it sits for 6 to 8 hours.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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