MANGO BREAD THE PANAMA WAY
***Disclaimer*** As stated I have not had the chance to make this bread yet. Annacia was kind enough to try it and found that 2 cups of mango is just too much and does not allow the batter to form properly and causes the bread to be much too moist. As such I am adjusting the amount of mango to be between 1 cup to 1 1/2 cups total (which is approximately one mango). Once I have time to prepare this myself I'll post a final quantity for the mango. We both feel that this reduction will present you with a beautiful and flavorful loaf of bread. ** (5/31) Posting for ZWT7 - Central/South American region. I have not tried this bread as of the date of posting but I fully intend on making it before ZWT starts. All the ingredients just sound perfect for a very tropical feel with a quick bread.
Provided by HokiesMom
Categories Quick Breads
Time 1h25m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour, baking soda, salt, cinnamon and sugar in a large bowl.
- Make a well in center of dry ingredients and then add the eggs, oil, and vanilla and blend well.
- Gently stir in the nuts, raisins, mango and coconut.
- Pour into greased loaf pan and let stand 20 minutes.
- Bake at 350 degrees for 1 hour to 1 hr and 15 minutes or until done (verifying with a toothpick test in the center).
- Let stand 10 minutes before removing from pan and allowing to cool completely on a wire rack before serving/cutting.
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