MANGO TEA BREAD
Steps:
- Position rack in center of oven and preheat to 350. Butter and flour 9x5x3 inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes. Puree mangoes in food processor until smooth. Measure 1 cup puree for bread (reserve the 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 toothpick inserted into center comes out clean, about 65 minutes to 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.)
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