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
Ingredients
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1 cup
dried mango, chopped
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1/2 cup
mango nectar
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2 cups
all-purpose flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
table salt
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6 tablespoons
unsalted butter, melted
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3/4 cup
dark brown sugar
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1
large egg
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6 ounces
plain yogurt
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1/2 cup
chopped pecans
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1/2 cup
golden raisins
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vegetable oil spray
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4 tablespoons
unsweetened dried coconut (optional)
Directions
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Preheat oven to 350 degrees.
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In a small bowl combine the dried mango and the mango nectar. Set aside to soak while you do the next step.
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In a large bowl whisk together the flour, baking powder, baking soda, & salt.
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In a medium bowl whisk together the melted butter, brown sugar, egg, & yogurt. Stir in the dried mango/mango nectar mixture.
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Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the raisins and pecans.
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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.
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