Prep 10 mins
Cook 1 hr 15 mins
***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.
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 1 -1 1⁄2 cup sugar
- 3 eggs
- 1⁄2 cup canola oil
- 1 teaspoon vanilla
- 1⁄2 cup macadamia nuts, chopped
- 1⁄2 cup golden raisin
- 1 -1 1⁄2 cup fresh mango, diced
- 1⁄4 cup flaked coconut, unsweetened
- 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.
Oh my, I'm in a real quandary here as to stars. First let me say that the flavor is really phenomenal. I used 1 cup in total of Splenda and had to skip the nuts because I couldn't get them here. The rest was by the book. While I would make this again in a heartbeat I would use just 1 cup of the fresh mango. I baked the loaf for 1 hr 10 mins and the toothpick came out clean as a whistle but the abundance of juicy mango made a very wet bread. It's so wet that I'm afraid that what isn't used by tonight will be lost because by tomorrow it will soggy. My mango's were just at the peek of ripeness and very juicy...perhaps a slightly less ripe stage might be better in this recipe? I not sure about that and the ripe fruit is so delicious that I'd rather use less of it and keep the flavor. Made for ZWT 7.
Sue was up late with nothing better to do with herself so she went ahead and baked this quick bread (that's me, the insomniac. Right!) I'll have to withhold stars on this one as well until the recipe is revised. I made this using Splenda (the full 1 1/2 cups granular instead of using sugar), and the other changes I made were to substitute some chopped dried mango in place of about half the golden raisins since I didn't quite have enough (worked out fine) and to cut the amount of mango down to half a mango, which for me totalled not quite 1 cup. Also, the dough was pretty stiff before I added the mango, and I could see right there a problem taking shape, as the mango was going to cause wet spots from its chunkiness. I already had tried to work it in and realized I would have liked to have pureed the mango instead so I just amended by using an old fashioned potato masher on it (didn't want to wake the dead with the mixer). I baked this for one hour and pulled it out. My results were that the bottom of the bread and a couple of other spots had some really wet pieces of mango. The bread itself actually turned out a bit dry which I think is from reducing the mango, (although it still needs to stay in the refrigerator so it doesn't mold from the mango chunks). Bottom line, I think the whole issue could be solved by using the full 2 cups of mango, but pureeing it like applesauce before adding it to the batter. The batter needs that moisture, just not the wet chunks. I hope this recipe works well for you in the future and that you do not lose faith in it!