I have nicknamed this bread Crazy Face Mango Bread. Why? Because every time I tell someone what this treat is- Fresh Mango Bread, they make a crazy face. I don’t even mention that it’s made with whole wheat flour and also has grated apples (and golden raisins… shhhh!). That might just send them over the top!
I bet you’re making a crazy face right now. I’m sure you are… But this bread is great! Turn that crazy face into action and whip up a loaf for yourself! With the flavors of ginger and cinnamon, and the surprise pieces of fresh mango, this bread is perfect with tea for breakfast or an afternoon snack.
I found myself with loads of fresh mango that I had gotten for a steal. I had already treated myself to mango sorbet. With thoughts of fresh mango margaritas swirling through my head, I thought I better be good, and make a whole grain breakfast bread. I was pleasantly surprised. This bread is delicious warm from the oven, and amazingly enough, tastes even better the next day.
Try. Please. I wouldn’t let you down.
Fresh Mango Lime Bread
adapted from Baking a la Mrs. Greenspan
3 large eggs
3/4 cup flavorless oil such as canola or safflower old
2 1/2 cups white whole wheat flour (of course you can use all-purpose if you like)
1 cup sugar
1 teaspoon 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 mangos from 1 large peeled and pitted mango
1 cup grated apple from 1 peeled Granny Smith apple
3/4 cup moist and plump golden raisins
grated zest of 1/2 lime
Center a rack in the oven and preheat the oven to 350 degrees F. Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other. This extra insulation will keep the bottom of the bread from over baking.
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, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, apples, raisins 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. If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent. 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.
grace Kuo
I made this today and Loved how it turned out!
I made some little substitutions:
I left out the lime zest because I was lazy and didn’t want to deal with the zesting, and left out raisins because I didn’t have golden raisins.
Added in a half tsp of cardamom and also a half tsp of vanilla for more flavor. For mangos, I maxed out and put in 1&1/4 cups. I didn’t have granny smith apples so I used Gala, which was what I had on hand. I also put in a tablespoon of flax seed meal for added fiber.
The loaf took about 65 minutes to bake at 350, at about 30 minutes I tented it to prevent the top from browning too much.
Like you said, The dough was really difficult to incorporate before the addition of the fruits but once you add in the mangos the wetness of the mangos and apples really help the dough come together.
I might half the oil next time and use a vegetable oil + mashed banana mixture just to see if I can decrease the fat content but over all I think this is a great fruit bread basic recipe that’s quick to put together!
Sharon
Can’t believe I saw this recipe 4 yrs after you posted it! 1 more month and its mango season…can’t wait!
Leila
This was super delicious–I think I introduced my father to the joy of lime in breads. Lime is definitely an underrated flavoring.
I had a ripe nectarine lying around, so I added it too. See my version here: http://cenabimus.blogspot.com/2011/09/mango-bread.html