MANGO-PECAN BREAD

Mango-Pecan Bread image

Provided by ratherbeswimmin

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