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Mango Bread with Lime and Granny

March 25, 2009 By: kristi Category: Bread, Breakfast, Fruit

mango-bread

Well last week I accumulated quite a bit of leftover fruit, which has compelled me to bake.  I’m not normally a baker because either what I make sits in my kitchen until it’s hard as a rock, or I manage to eat 12 muffins or a whole loaf of bread in 2 days.  I cannot find the happy medium that allows me slowly enjoy what I have baked.

Yes, I could cut the batch in half… I may try that next time, but often times I’m left with disappointing results.

Anyway… I had some left over mangoes in my fruit bowl.  Mangoes can be rather expensive so normally I buy one at a time.  Since they were on some kind of super sale, I bought 4.  They weren’t ripe yet, so I waited and waited for them to ripen until I forgot about them.  Oops…

What do you do with slightly overripe fruit?  You bake with it!  But what on earth can you make with mango?  It was time for research.

Joy the Baker, a food blog celebrity, made her own fresh Mango bread with lime zest and grated Granny Smith apple.  It sounded a bit odd – so it’s perfect!  I love making unusual foods, especially with fruits and veggies.

The bread takes some time to bake in the oven, so just make sure that you have the time.  I’m off from school for a week so my mornings are pretty free.

Joy, you didn’t fail me.  The bread was super moist because of the apple, and delicately sweet.  The ground ginger gave it a punch that makes you say “Mmmmm…what is that?”.  I only tweaked it a tiny bit.  I used natural cane sugar instead of white sugar, and I omitted the golden raisins.  Just like walnuts, I’m not a big fan of raisins in my baked goods.

This bread is the perfect breakfast to go.  Yum!

Mango Bread with Lime and Granny

Source: Joy the Baker, adapted from Baking a la Greenspan

Ingredients:

3 large eggs
3/4 cup flavorless oil such as canola
2 1/2 cups white whole wheat flour (all-purpose is fine)
1 cup natural cane sugar
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (packed) light brown sugar
1 to 1 1/4 cup diced mangoes from 1 large peeled and pitted mango
1 cup grated apple from 1 peeled Granny Smith apple
grated zest of 1/2 lime
Directions:

Center a rack in the oven and preheat the oven to 350 degrees F.  Grease a 9×5 inch loaf pan, dust the inside with flour and tap out the excess.  Put the pan on an insulated baking sheet or on regular baking sheets stacked on on top of the other.  This extra insulation will keep the bottom of the bread from over baking.

baking-sheet-bread

Whisk the eggs and the oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.  Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.

Pour the wet ingredients over the dry, with a rubber spatula or wooden spoon, mix until blended.  The batter will have a doughy, sticky consistency that is very difficult to mix, but do not fret!  The fruit will make it smoother once you add it.

Stir in the mango, apples, and zest.  Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean.  I recommend checking your bread every 30 minutes to see if the top is beginning to brown.

Joy offers excellent advice: If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent. I had to do that, and it was my saving grace.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding.  Invert and cool to room temperature right side up on the rack.

cooling-mango-bread

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