Mango Bread

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This mango bread recipe works particularly well gluten free.  When I brought it to a party, one guest, who normally avoids gluten-free foods, unknowingly ate a slice of it and was shocked to learn that it had no gluten.

 

Mango Bread
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 5″ loaf

  • 3 eggs
  • 3/4 cup flavorless oil, such as canola or safflower
  • 2 1/2 cups gluten-free OR all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar OR 1/2 cup white sugar + 1 dollop molasses
  • 2 cups diced mango (from 1 large peeled and pitted mango)
  • 3/4 cup moist, plump golden raisins (optional)
  • grated zest of 1/2 lime (optional)

 

  1. Center a rack in the oven and preheat to 350ºF.  Line a 9″ x 5″ loaf pan with aluminum foil and butter or use cooking spray on it.
  2. Put pan on insulated baking sheet or on 2 regular baking sheets stacked on top of each other, to prevent the bottom from over-baking.
  3. In a bowl, whisk eggs, oil, and molasses (if using) together.
  4. In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, spices, and salt.  If using brown sugar, rub it between your palms into the bowl to break up lumps.
  5. Pour in wet ingredients over the dry.
  6. Using either a wooden spoon or a stand mixer with a paddle attachment on low speed, stir until blended.  The batter is very thick and hard to mix, so I recommend using a mixer.
  7. Using a wooden spoon, stir in mango, and raisins and zest, if using.
  8. Using a rubber spatula, scrape batter into loaf pan and smooth the top.
  9. Bake for 1 1/2 hours, or until bread looks golden brown and a thin knife inserted in the center comes out clean.  If the bread browns too much while baking, you can cover it loosely with a foil tent.
  10. Transfer loaf pan to wire rack and cool for 5 minutes.  Remove bread from pan and foil and cool to room temperature on a wire rack.  You can wrap it tightly in plastic wrap and keep it at room temperature for up to 4 days.  This bread will actually taste better the day after it’s baked, as the spices and fruit flavor will intensify overnight.
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