Mango Bread

I love mangoes. After all, I was born in a tropical country. I have always been curious about making mango bread so I searched for recipes on Pinterest. I read a couple that looked really good in the pictures and came up with my own version.

2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup white sugar
1/2 cup packed brown sugar
3 large eggs, beaten
3/4 cup vegetable oil
1/2 teaspoon grated lemon peel
1 3/4 cups chopped mango
1/2 cup chopped pecans or macadamias
1/3 cup shredded coconut

In a medium bowl, mix the dry ingredients.

In a big bowl, combine the oil, eggs, sugars, spices and lemon peel.  Add the dry ingredients to the wet ones mixing carefully. The batter will be thick. Stir in the pecans, coconut and mango and combine well.

Grease and flour a 9 x 5-inch loaf pan with butter. Pour the batter in the pan. Place the loaf pan on a metal baking sheet.

Preheat the oven at 350 F. Bake the bread for 45 minutes. Then, cover the bread with aluminum foil that has been sprayed with nonstick cooking spray forming like a tent. Bake for 35 to 45 minutes more. The bread is ready when a skewer that has been inserted in the center of the bread, comes out clean.

Let it rest in a rack for 7 minutes. Loosen the edges with a table knife. Unmold the bread in a cooling rack.

Makes 8 slices

Note: The bread tastes better overnight. When the bread cools down completely, wrap with plastic film. Store.