Mango-Pecan Quick Bread
Mango-Pecan Quick Bread
Pan de Mango y PacanasMangos are abundant in Mexico and enjoyed in many ways. Quick breads are great for breakfast or for a treat with coffee, tea, or hot chocolate.
Ingrediënten
Makes 1 (9- × 5-inch) loaf
- ¾ cup pecan pieces
- ¾ cup sugar
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1-pound ripe mango, peeled and cut into 1⁄2-inch cubes
Instructies
- Preheat oven to 350°.
- Grease a 9- × 5-inch loaf pan.
- Line the bottom with parchment or wax paper.
- 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.
- 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.
Notes / Tips / Wine Advice:
The bread is best after it sits for 6 to 8 hours.
