Mango-Pecan Bread

• sifted all-purpose flour2 1⁄4 cups
• sugar↗3⁄4 cup
• baking powder↗1 1⁄2 teaspoons
• baking soda↗1⁄4 teaspoon
• ground cinnamon↗1 teaspoon
• freshly grated nutmeg1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• coarsely chopped pecans or 1 cup walnuts↗1 cup
• seedless raisin↗1⁄2 cup
• coarsely mashed fresh mango1 cup
• large eggs, lightly beaten↗2
• vegetable oil↗1⁄2 cup
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.

2. 2

   Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.

3. 3

   Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.

4. 4

   Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.

5. 5

   Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.

6. 6

   Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.

7. 7

   Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.

8. 8

   Cool the bread right side up to room temperature before cutting.