Fresh Mango Bread

Fresh Mango Lime Bread

adapted from Baking a la Mrs. Greenspan

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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.