I baked this two weeks early and STILL didn’t get it posted on time…AARGH!!
Regardless, I really enjoyed this selection by Kelly, of Baking with the Boys. Thanks for picking the recipe and posting it on your blog. I don’t think I would have tried this on my own, but I’m glad we all did it together!
I trusted the title of this recipe and served this “bread” alongside a Caribbean chicken (cooked in orange and lime juices in the crock pot for several hours) and some carrot pudding. HA! While we all certainly enjoyed the sweet bread at the main meal, it was far more breakfast cake then bread. I’ve been eating it every time I walk through the kitchen (before work in the morning, after I get in from the train in the evening, on my way to bed….).
I should have known when I pulled the ingredients for this cake that I was too sweet for a main course Sunday Supper, but by then I was too close to dinner time to scrap it and shop for some other starch – and I made so many substitutions I thought maybe it would be more savory that Dorie had intended. So I continued on: white sugar, brown sugar, golden raisins, frozen mangos, lime zest, ginger and cinnamon. YUM to all of it, and especially when it’s baked with oil and butter.
Keep in mind, though, that I was short on vegetable oil so I used some olive oil. I diluted the white flour with whole wheat flour. I used frozen fruit rather than fresh. AND, mangoes are a good source on antioxidants A, C and E, and potassium – so there are health benefits to this sweet treat.
The bread browned quickly on top, so I wrestled with the aluminum foil as I tried to tent it while wearing oven mitts. It stayed in the oven longer than the 90 minutes the book recommended, too, and each time I took it out of the oven to test it with a knife I had to readjust with the foil tent WITH THE OVEN MITTS. I must have been quite the sight, but I soldiered on and it was worth it.
The browned crusty top was wonderfully crunchy in contrast to the moist cake and sweet fruit. The Other Eater and I gobbled it donw for breakfast every day that week.
Next week: chipster-topped brownies. I am SOOO looking forward to these!
I think the crusty top is the best! I’m glad you mixed things up at dinner…sometimes it’s good to keep the family guessing!
Your mango bread looks delicious and so pretty on the platter! I was tempted to use olive oil too but I wasn’t sure how it would affect the flavor of the bread – did you notice any difference?
Sounds like it turned out just perfect to me. Glad you enjoyed it.
It is a great breakfast bread and a great basic spicy loaf.
Definitely more of a breakfast bread, but oh so tasty. Loved the crunchy top!