Mango Pecan Quick Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 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.
• Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
• Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
• Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
• 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.
• 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.
• 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.
• Cool the bread right side up to room temperature before cutting.

Steps:

• 1. Preheat oven to 350°. Grease a 9- × 5-inch loaf pan. Line the bottom with parchment or wax paper. 2. In a food processor fitted with the steel blade, process the pecans and sugar until the nuts are finely ground. Add the flour, baking powder, soda, cinnamon, and salt. Process until combined. In a bowl mix together the oil, milk, egg, and vanilla. Pour through the feed tube and pulse 5 to 6 times to combine. 3. Remove the batter to a large bowl and fold in the mango. Turn the batter into the prepared pan, smooth the top, and bake or until a tester inserted in the center comes out clean, 45 to 50 minutes. Cool the bread in the pan on a rack 10 minutes. Remove from the pan and cool completely before cutting. The bread is best after it sits for 6 to 8 hours.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.