Recipe: Mango and Crystallized Ginger Quick Bread

Recipe

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

A Mother's Day Spring Breakfast

About the Book

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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