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Recipes

Mango Tea Bread

By Pam Norby of Amery Wisconsin

Recipe information

  • Yield

    Makes 1 loaf

Ingredients

1

cup golden raisins

1

/4 cup brandy

2

large mangoes, peeled, pitted, diced

1

3/4 cups all purpose flour

1

teaspoon baking soda

1

teaspoon ground cinnamon

1

/2 teaspoon salt

1

/4 teaspoon ground ginger

1

/4 teaspoon ground nutmeg

1

1/4 cups sugar

1

/2 cup (1 stick) butter, room temperature

3

large eggs

1

teaspoon vanilla extract

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes.

    Step 2

    Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use).

    Step 3

    Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan.

    Step 4

    Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. DO AHEAD Can be made 3 days ahead. Wrap bread in foil and store at room temperature.

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