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
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.