Mango Bread

For the first time since college, I don't have a digital camera. After I got the new Sony DSLR, I gave my old cameras to my parents, thinking I'd never have a use for them again. But this week I lent my camera to a friend of mine his impending trip to Europe. So I'm faced with a quandary, either post without pictures or *ahem* borrow pictures from elsewhere on the internet. Although I am unabashed in stealing recipes because I don't feel that they fall into the category of intellectual property and should belong to everyone. I do believe that photos are very much, and should be, protected from theivery. So with that said, I have chosen to post someone else's pictures. For the record, they are much better than any pictures I could have taken (although I am working on my snapping skills) and do not belong to me in any way. They are borrowed from Shari Goodman at Whisk: A Food Blog. The bread smells amazing and I hope to post reviews tomorrow.



Ingredients

• 3 large eggs
• 3/4 flavorless oil, such as canola or safflower
• 2.5 cups all purpose flour
• 1 c sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 c (packed) light brown sugar
• 2 c diced mango
• 3/4 c moist, plump raisins (soak 10 minutes in hot water to plump up)
• Grated zest of 1/2 lime

Directions

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking).
2. Whisk the eggs and oil together.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
4. Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.