Mango and Crystallized Ginger Quick Bread
The sunny flavors of the tropics are packed in this light quick bread, perfect for a foggy morning or a hot afternoon.
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 3 eggs
- 1 cup fresh mango purée (2 to 3 mangoes, depending on their size)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (3 ounces) crystallized, ginger, cut into small dice
Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
In a large bowl with an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, and continue beating until the mixture is creamy. Stir in the mango purée. (The mixture will look "separated," but will come back together when the dry ingredients are added.)
In a small bowl, combine flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients into the creamy mixture. Be careful not to overmix.
Using a rubber spatula, gently fold in the crystallized ginger.
Spoon the batter into the loaf pan. Bake for 1 hour. The cake should be golden brown and feel firm when lightly pressed with your fingertips. Let cool in the pan for 15 minutes, then transfer to a cooling rack.
Makes 1 loaf
Scones, Muffins & Tea Cakes
Recipes
- Prizewinning Orange Scones with Berries and Cream
- Mango and Crystallized Ginger Quick Bread
- Apricot and Orange Marmalade
- Lemon Sandwiches
- Parmesan and Black Pepper Pillows
- Parsley and Chive Butter or Tomato Tapenade
- Artist's Palette Herb Flower Canapes
Recipe from:
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
HarperCollins, 1996
ISBN: 0-00-225201-5
Reprinted with permission.
Mother's Day Gift and Menu Guide
This Archived Page created between 1994 and 2001. Modified August 2007
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