Lately I’ve been craving breads, muffins and tea cakes. They are fast to make and go perfectly with my afternoon coffee breaks. Yes – I take an afternoon break, and you should too. You deserve one. Another thing I love about quick breads is that the possibilities seem endless. You can make small changes in a basic recipe, add different combinations of add-ins, use different liquids, make different glazes etc. – and get a new, different, unique flavor every single time, like this mango bread recipe. Let’s talk about the bread for a second. It is amazing. So you ask, why is this one amazing? Well, for starters it is super-duper moist, which makes it feel more like a cake than bread. What makes mango bread really special is the myriad of unique flavors that will surprise you in every bite – cinnamon, vanilla, lemon zest, and sweet mangos.
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup dried cherries, soaked in hot water for 10 minutes and drained
1 cup sugar
2/3 cup vegetable oil
1 tsp vanilla
2 1/2 cup chopped firm-ripe mangoes (about 3 1/2 lbs)
1 tbsp lemon or lime juice
Preheat the oven to 350°F. Grease two 7″ by 3″ loaf pans. In a medium bowl, combine the flour, cinnamon, baking soda and salt. Add the dried cherries and stir until evenly distributed. In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs, and oil until fluffy and light colored, about 3 minutes. Add the vanilla. Add the flour mixture to the sugar mixture and beat just until smooth. Do not overmix.
With a large spatula, fold in the mangoes and lemon juice. Scrape the batter into the prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans, and a cake tester inserted into the center comes out clean. Remove from the pans to a wire rack to cool completely. When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve. This mango bread recipe yields two loaves.