Mango-Pecan Bread

By flowercityfoodie
May 5, 2012
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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.

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 cup 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)
  1. Preheat oven to 350 degrees.
  2. In a small bowl combine the dried mango and the mango nectar. Set aside to soak while you do the next step.
  3. In a large bowl whisk together the flour, baking powder, baking soda, & salt.
  4. In a medium bowl whisk together the melted butter, brown sugar, egg, & yogurt. Stir in the dried mango/mango nectar mixture.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the raisins and pecans.
  6. 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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