Mango Tea Bread

150309-057

I picked up a Mango at the reduced counter at my local supermarket for 20p,  looked through my cookery books and found this recipe… tastes lovely with butter and homemade jam 🙂

Mango Bread

Makes 1 x 2lb loaf

Ingredients:

  • 10 oz (285g) Plain Flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • half a teaspoon of salt
  • 4oz (115g) Margarine, at room temperature
  • 3 Eggs, at room temperature
  • 10 1/2 oz (300g) Sugar
  • 4fl oz (125ml) vegetable oil
  • 1 large ripe mango, peeled and chopped
  • 3 1/4 oz (90g) desicated coconut
  • 2 1/2 oz (70g) raisins

Method :

  1. Preheat the oven to 350 degrees F / 180 degrees C / Gas 4 and Line the bottom and sides of a 2lb loaf tin with greaseproof paper.
  2. Sift together the flour, bicarbonate of soda, cinnamon and salt.. Set aside
  3. With an elextric mixer, cream the margarine until soft
  4. Beat in the eggs and sugar until light and fluffy.   Beat in the oil.
  5. Fold in the dry ingredients into the creamed ingredients in 3 batches.
  6. Fold in the mangie, two thirds of the coconut and the raisins
  7. Spoon the batter into the loaf tin.
  8. Sprinkle over the remaining coconut,   Bake until a skewer inserted in the centre  comes out clean, after 50-60 minutes.   Let it stand for 10 minutes before turning out onto a rack to cool completely.

Just wanted to add a wee warning….. I checked my loaf after 50 minutes because it was smelling like it was ready, when I did it was still gooey in the centre, so I closed the oven door and gave it another 10 minutes.

After 10 mins I went to get it out, and found that centre of the loaf  had sunk, because I skewered it…   Don’t skewer test it until after 60 mins 🙂

 150309-0561

Recipe courtesy of “Muffins and Quickbreads” by Linda Fraser – ISBN 1-84309-585-8

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