Mango-Pecan Bread
- 2¼ cups sifted all-purpose flour
- ¾ cup raw sugar or granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 1 cup coarsely chopped pecans or walnuts
- ½ cup seedless raisins
- 1 cup coarsely mashed fresh mango (you’ll need one 14-to 16-ounce mango)
- 2 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
Because mangoes—even dead-ripe mangoes—are so fibrous, the best way to mash them is to pulse in a food processor. Aim for a texture that approximates cottage cheese.
- Preheat the oven to 350° F. Coat a 9 × 5 × 3-inch baking pan with nonstick oil-and-flour baking spray and set aside.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Add the pecans and raisins, toss well, then make a well in the middle of the dry ingredients.
- Combine the mashed mango, eggs, oil, and vanilla in a 2-quart measure; pour into the well in the dry ingredients and mix only enough to combine. The batter should be lumpy.
- Scoop the batter into the prepared pan, spreading to the corners, and bake in the lower third of the oven for 50 to 55 minutes or until the bread begins to pull from the sides of the pan and a cake tester inserted in the middle of the loaf comes out clean.
- Cool the bread in the upright pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out. Cool the bread right side up to room temperature before cutting.