Mango Macadamia Bread Food

MANGO BREAD

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.

FRESH MANGO BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredients.
• Beat eggs with oil and add to flour mixture.
• Add mangos, lemon juice and raisins.
• Mix well.
• Pour into 2 greased 8x4 loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

MANGO GINGERBREAD WITH MACADAMIA STREUSEL

Steps:

• For streusel:
• Stir all ingredients in small bowl to blend.
• For gingerbread:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
• Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
• Baker's wisdom:
• Buttermilk and baking soda help give the gingerbread a tender texture.

MANGO BREAD

Steps:

• Heat oven to 350ºF. Spray two 9 x 5-inch loaf pans with no-stick cooking spray.
• Combine flour, sugar, salt, baking soda, baking powder, cinnamon and ginger in large bowl. Combine oil, eggs and vanilla in medium bowl. Add to flour mixture and stir just until moistened. Fold in mango, raisins, nuts and coconut. Divide evenly between prepared pans.
• Bake for 45 to 50 minutes or until wooden toothpick inserted into center of each loaf comes out clean and loaves are golden. Cool in pans 10 minutes. Remove from pans. Cool completely on cooling rack.

MANGO BREAD

Steps:

• In a bowl, mix flour, baking soda, cinnamon and salt.
• Beat in another bowl sugar, mango, eggs, oil and vanilla.
• Add the flour mixture to the eggs mixture. Mix well.
• Add in the raisins and nuts in the mixture and incorporate equally.
• Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls).
• Cook in the oven at 350 F, 40 to 45 minutes for the cakes.
• Cook in the oven at 350 F, 20 to 25 minutes for the muffins.
• It's ready when the knife inserted in the middle comes back dry.
• Let cool before serving.
• The cakes or muffins can be freeze.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan.
• In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine.
• In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines.
• Pour into the loaf pan and bake for about 1 hour.

MANGO NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.

MANGO MACADAMIA BREAD

Steps:

• Preheat oven to 350ºF; grease and flour two loaf pans.
• Combine dry ingredients.
• Beat eggs. Add oil and butter and beat for approximately 2 minutes.
• Add dry ingredients.
• Fold in mangoes and nuts.
• Bake 45-55 minutes.

MANGO MACADAMIA NUT LOAF

Steps:

• Preheat the oven to 350 degrees F.Whisk the flour, baking soda and salt together in a bowl. Mix in the nuts, raisins and coconut. In another bowl, beat the oil, apple sauce and sugar together. Mix in the eggs and vanilla. Mix the dry ingredients into the wet. Carefully mix in the diced mango. Spoon into two, vegetable-sprayed loaf pans. Bake 45 to 50 minutes, or until a toothpick pulls out clean when inserted in the centre. Cool on a rack 10 minutes, then unmould.