Friday, May 18, 2012

Mango Bread with Almonds and Craisins

Pretty much everyone who knows me knows that I love mangoes.  And pumpkin.  Plus Cheese and Chocolate.  That's what I'm about.  Bread I like too.  So naturally when I saw this recipe posted on Eva Bakes (which she originally found on Dash of Sugar and Spice;  I knew I had to try it.  Not quite sure whether to consider it breakfast or dessert; I think it works for both, though maybe you'd add more sugar for dessert since the bread is lightly sweet.  It is super-moist and yummy.
Overall, Mr. Delish and I thought the bread was really good.  Next time I make this, I will try to substitute some of the flour for whole wheat and cut down a tiny bit on the oil to make it a little healthier (especially since it's a bread you just want to keep eating).

I only diced one mango and was still able to get 2 cups of diced mango out of there so now I have a mango left for quinoa or for smoothies or to try a variation on this bread.  The only alteration I made was I added a craisin, dried cherry, and almond mix to the recipe.

Without further ado...

Mango Bread with Almonds and Craisins (as seen in Eva Bakes, originally posted on Dash of Sugar and Spice)


-2 cups all-purpose flour
-2 teaspoons baking soda
-2 teaspoons cinnamon
-1 teaspoon ground ginger
- ½ teaspoon salt
- 3 eggs
- ¾ cup canola oil
- ¾ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups diced mango (Other recipe users used 2-3 mangoes but I only used one large)
- 2-3 Tbsp almonds, craisins, and dried cherries
1.Preheat oven to 350 degrees F.  Grease a 9×5″ loaf pan. 
 2. Combine flour, baking soda, spices, and salt in a large bowl. Whisk to combine. 
3. Add the eggs, oil, sugars, vanilla, mango, and 1-2 Tbsp almonds and craisins.  Stir to combine, until just mixed. 
4.  Pour into the loaf pan.
5. Add 1 Tbsp of craisins and almonds (so these will appear on the top of your bread). 
5. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes in the pan, then remove and cool completely before slicing.

Yield: One loaf


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