Curried Mango Bread

Quick breads are great because they are easy to prepare and cook.  I looked around at a few different mango bread recipes and I adapted mine a bit from the ones I saw.  Most of the recipes required raisins and big chunks of mango. I wanted a smoother texture so I took out the raisins and mashed the mangoes (almost like how you would mash bananas for banana bread.) The bread was easy to throw together and it came out great. I really liked how complex the flavors were.  It could easily be considered a sweet, dessert bread, yet it had a savory quality that was very unique.  The savory garlic, ginger, and curry tasted great with the sweet mango flavors.

This bread takes longer to cook than a lot of quick breads and I thought I had burned the exterior on mine. I should have covered it with tin foil after a while to prevent the crust from darkening so much. Fortunately, when I cut into the bread the inside was really soft with a cake-like, fluffy texture. I am very happy with how this turned out, and it has been excellent with the mango jam.

Curried Mango Bread
(Makes 1 Loaf)
Printable Version

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup canola oil
• 1/2 cup light brown sugar
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1/4 tsp cayenne pepper
• 1 lime, zest
• 2 cups very ripe mango, peeled, stoned and mashed

Directions:

1. Mix the flour, baking powder, baking soda, sugar, curry powder, and salt in a large bowl.
2. Mix the eggs, oil, brown sugar, garlic, ginger, chili and lime zest in another large bowl.
3. Mix the dry ingredients in to the wet ingredients.
4. Mix the mango into the batter.
5. Pour the batter into a greased 9×5 inch loaf pan.
6. Bake in a preheated 350F oven for about 85-90 minutes.