Monday, May 31, 2010

Quick Bread Interlude: Mango Tea Bread

I love quick breads. I do not particularly like mangoes, at least served on their own. Mangoes to me are nice accents to other ingredients, but on their own, they're too sweet for me. My mom brought me a couple mangoes the other day, and I had no idea what to do with them (the easy solution would have been to make some Black Bean and Corn Salad, but I'm having surgery Wednesday and am trying to not create any more leftovers, plus I had a spin on that salad last week). So, I went to epicurious and looked for recipes, finding a ton that sounded interesting but a) would take too long (too much standing around hurts my leg) or b) would create too many leftovers. Eventually I came across a recipe for Mango Tea Bread. I modified it slightly, and the result was a smooth bread that was slightly sweet and not overly mango tasting (a win in my book).

Ingredients
1 cup golden raisins
1/4 cup brandy (I actually used Remy Martin V.S.O.P. cognac)
2 large mangoes, peeled, diced
1 3/4 cup flour
1 tsp baking soda
1 heaping tsp cinnamon
1/2 tsp salt
heaping 1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup packed brown sugar
1 stick unsalted butter, brought up to room temperature
3 large eggs
1 tsp vanilla

Directions
Preheat oven to 350 degrees. Butter and flour a bread pan (I used a glass 1.5 qt loaf pan, the same I use for all my breads). In a small bowl, mix raisins and cognac and put aside.

Puree the mangoes in a food processor or blender until smooth. It should be about a cup (I ended up slightly less than a cup and it turned out okay. If it's more than a cup, I'd use about a cup and reserve the rest for another use).

Whisk together flour, baking soda, cinnamon, salt, ginger, and nutmeg in a small bowl.

In a large bowl, beat together the brown sugar and the butter until fluffy. Beat in eggs, one at a time, then mango puree and vanilla. Slowly add the dry ingredients to the mixture and beat until just combined. Then, using a spoon or spatula, fold in the brandy-soaked raisins.

Pour batter into the bread pan. Bake it for about 75 minutes, or until a tester comes out clean. Cool for 20 minutes in the pan on a cooling rack, then turn the loaf out and let cool completely.

This bread was really tasty with a little bit of butter in the morning. This bread doesn't taste too much like mango, but is still tasty. One thing I did notice was that the raisins retained some of the cognac flavor, which was a nice counterpoint to the bread.

2 comments:

Amanda Monteiro said...

Nice blog...and nice job! I think it must be difficult and delightful to work on this kind of engineer. I invite you to visit my blog at http://elpalpite.blogspot.com

Loryn said...

Just passing by and decided to follow, the mango tea bread sounds so good!

Hope to hear from you!