Mango-Ginger Breakfast Bread

My mom’s recipe for “Sally’s Mango Bread” is printed in the Sunshine Sampler cookbook, and it’s been a staple in our family for decades. I’ve adapted it, changing out the oil for browned butter, and swapping the raisins for candied ginger – but at its heart is a classic Florida recipe. The batter just fits into a deep 9 x 5-inch loaf pan, but you could also bake it in two smaller loaf pans.

Mango-Ginger Breakfast Bread

Prep Time 20 minutes
Cook Time 1 hour
My mom's recipe for "Sally's Mango Bread" is printed in the Sunshine Sampler cookbook, and it's been a staple in our family for decades. I've adapted it, changing out the oil for browned butter, and swapping the raisins for candied ginger – but at its heart is a classic Florida recipe. The batter just fits into a deep 9 x 5-inch loaf pan, but you could also bake it in two smaller loaf pans.
5 from 1 vote
Course Breakfast, Brunch
Servings 1 loaf

Ingredients
 

  • 2 cups (245 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted
  • ½ cup (100 grams) sugar
  • ½ cup (100 grams) light brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups diced mango
  • ¼ cup candied ginger, chopped
  • ½ cup toasted pecans, chopped

Instructions
 

  • Preheat your oven to 350 G. Butter a 9 x 5 inch loaf pan and set aside.
  • Combine the flour, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk to combine.
  • Brown the butter by placing it in a small saucepan over medium heat. Let it cook, it will bubble and pop, stirring occasionally until the milk solids start to turn brown. Remove from the heat before they turn too dark, and pour into a heat proof large bowl.
  • Combine the sugars with the butter. Let it cool slightly or else you could end up with curdled eggs when you add them. Once cooled down, whisk in the eggs and vanilla until well combined.
  • Add the flour mixture to the wet ingredients, and once it is well incorporated, stir in the mango, ginger and pecans. Pour into your prepared pan and place in the oven.
  • Bake for 50-55 minutes, or until it pulls away slightly from the edges and is firm to the touch on the top. Cool in the pan 10 minutes then turn out to finish cooling on a rack. The cake keeps 3 days wrapped.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving