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)

Ingredients:

-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
Directions:
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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