I was offered a taste of this bread about a month ago from a friend at work. AMAZING! And I am finally getting around to making it. The recipe is credited from Allrecipes but I took some liberties and spiced it up for fall and toasted the coconut for added depth of flavor. So here is my version of Mango Spice Bread……….it is in the oven as we speak but by the time this post is written it will be cooling on a rack and ready to eat within the hour.
As the recipe explains, mix all wet ingredients in the stand mixer. Prepare the mango, measure your raisins, and toast the coconut. I put it in a small skillet on the stove top over a low flame and stir occasionally. You will see the edges turning brown but keep stirring often to avoid burning and create an even toasting, this usually takes about 5 min. (with patience, and don’t leave the stove, keep watching and stirring!). From top left going clockwise, you see the dry ingredients sifted together, the golden raisins, the wet ingredients blended and fluffy, the toasted coconut, and the mango.
As I said, the bread has now come out of the oven and cooling in the pans on the rack, killing me as I sit here smelling the spices fill the house, then turned out on the rack.
I couldn’t wait for the added cooling time to cut into a slice, slather on a little butter and enjoy a slice of fall goodness!
Mango Spice Bread
this spiced up mango bread is the perfect addition to the fall quick bread recipes you already love!
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. each nutmeg, ground ginger, ground cloves, cardamom
- Wet Ingredients:
- 1/2 cup unsalted butter, room temp
- 1/2 cup vegetable oil
- 1-1/2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 3 cups mango, cored and small diced
- 1/2 golden raisins
- 1/2 cup unsweetened shredded coconut, toasted
Directions
- Step 1 Preheat oven to 350 deg.
- Step 2 Prepare 2-9×5 loaf pans with cooking spray and flour. I also line each pan with parchment paper and butter the bottom for added flavor and ease of turning it out of the pan.
- Step 3 Sift to combine all dry ingredients in bowl.
- Step 4 Put 1st three wet ingredients in the bowl of a stand mixer and mix until fluffy.
- Step 5 Add eggs, one at a time.
- Step 6 Mix in vanilla.
- Step 7 Add dry ingredients to wet mixture and blend until incorporated.
- Step 8 By hand, fold in the mango, coconut, and raisins.
- Step 9 Divide batter into the two loaf pans and let sit for 15 min.
- Step 10 Bake for 55 min.
- Step 11 Let pans cool on rack for 10 min. and then turn bread out onto rack to continue cooling.
