MANGO TEA BREAD
Provided by Pam Norby
Categories Bread Cake Food Processor Mixer Fruit Ginger Breakfast Brunch Bake Raisin Mango Brandy Cinnamon Nutmeg Bon Appétit Wisconsin Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes.
- Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use).
- Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan.
- Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. (Can be made 3 days ahead. Wrap bread in foil and store at room temperature.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #breads #eggs-dairy #fruit #kosher #food-processor-blender #dietary #quick-breads #tropical-fruit #mango #equipment #small-appliance #mixer #4-hours-or-less
You'll also love