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Recipe: Mango Bread (using coconut and pureed mango)

Breads - Muffins, Quick Breads
MANGO BREAD

"The secret to this moist bread's mellow flavor is baking soda. When mixed with the mango pur e, it neutralizes the fruit's acid, giving the bread a rich flavor."

1 cup mango puree (about 1 ripe 1-lb. mango, peeled, cut up and pureed in a blender)
3/4 teaspoon baking soda mixed with 2 teaspoons water
1 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, minced
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

In a large mixing bowl, combine mango puree and baking soda mixture; stir until blended. Let stand for 5 minutes.

Add sugar, eggs, coconut, and oil; beat until combined. Stir in flour and baking powder until blended. Pour batter into a greased 9x5-inch loaf pan.

Bake in a 350 degree F oven until bread is richly browned and begins to pull away from sides of pan (50 to 55 minutes). Let cool in pan on a rack for 10 minutes; turn out onto rack.

Serve warm or at room temperature.

Makes 1 loaf (10 to 12 servings)
Source: Sunset Breads, New Edition by the Editors of Sunset Books and Sunset Publishing, 1994
MsgID: 0223597
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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