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.
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)
- 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.
- 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.
- In a bowl, whisk eggs, oil, and molasses (if using) together.
- 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.
- Pour in wet ingredients over the dry.
- 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.
- Using a wooden spoon, stir in mango, and raisins and zest, if using.
- Using a rubber spatula, scrape batter into loaf pan and smooth the top.
- 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.
- 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.