Mango-Pecan Bread

By flowercityfoodie • May 5, 2012 • 0 Comments

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Author Notes: I've been fiddling around with different flavor combinations in quick breads and came up with this tropical-inspired recipe. I used the "Quick Breads" chapter of the America's Test Kitchen Family Cookbook as my source for adaptation.

I make these as mini-loaves so that a slice can be enjoyed as a snack, or a couple of slices make a nice breakfast. - flowercityfoodie

Makes 4 mini loaves

1 cup dried mango, chopped
1/2 cup mango nectar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter, melted
3/4 cups dark brown sugar
1 large egg
6 ounces plain yogurt
1/2 cup chopped pecans
1/2 cup golden raisins
vegetable oil spray
4 tablespoons unsweetened dried coconut (optional)

Preheat oven to 350 degrees.
In a small bowl combine the dried mango and the mango nectar. Set aside to soak while you do the next step.
In a large bowl whisk together the flour, baking powder, baking soda, & salt.
In a medium bowl whisk together the melted butter, brown sugar, egg, & yogurt. Stir in the dried mango/mango nectar mixture.
Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the raisins and pecans.
Spray a 4-mini-loaf capacity baking pan with vegetable oil spray. Divide the batter evenly among the 4 compartments. Sprinkle each loaf with 1 Tablespoon coconut, if desired. Bake for 35 minutes (until a toothpick inserted in the middle comes out with only a few crumbs attached). Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.