"Sammie, make a silly face."
That's peanut butter on the face.
I've probably said this before, but could he be one drop cuter? I don't think so! Okay, TWD--coming up!
I seriously can't believe how fast these week's are just flying by! Didn't I just say the boys only have about a month of school left? We're down to only one week left now! We'll here we are with another Tuesday's With Dorie as well.
Kelly from Baking With the Boys (whose blog is hilarious and why would I not like it--a busy mom baking with the boys?!) chose our recipe this week and she picked Fresh Mango Bread on page 45 of Dorie Greenspan's Baking From My Home to Yours. I had never heard of mango bread nor would I have ever thought of putting fresh mango in a quick bread. After looking over the recipe, I decided to change it up a bit and make it healthier. I was also going to make the exact recipe and compare the two. But after making the healthier version first, and time getting away from me, I never did make Dorie's exact recipe. BUT--that was okay, because the bread was good even with all the changes I made. I can only imagine the full fat, less healthy version was even better! ;)
Here is the recipe as I made it.
Mango Bread, adapted from Dorie Greenspan's Baking From My Home To Yours
1/3 cup Egg Beaters Egg Whites
1/4 cup Egg Beaters with a touch of yolk
1/2 cup Greek Non Fat Plain Yogurt
1/4 cup canola oil
1/4 cup skim milk
3/4 cup evaporated cane juice sugar
1/4 cup agave nectar
2 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoons salt
1/2 cup raisins
1/2 cup pecans, toasted and chopped
2 cups diced mango
(I forgot the lime zest-darn it!)
Preheat oven to 350 degrees. While oven is preheating, spread the pecans on a baking sheet and put them in the oven. When it is done preheating, they are toasted! (My oven beeps when it is done preheating, so I know that is my cue to remove the nuts.) Butter an 8 1/2 x 4 1/2 inch loaf pan, dust the inside with flour and tap out the excess. Place loaf pan on insulated baking sheet. Set aside.
In medium sized bowl, whisk together the eggs, oil, yogurt, milk and agave nectar. In another bowl, combine the flour, baking powder, baking soda, sugar, salt, ginger and cinnamon. Pour the wet ingredients over the dry and with a wooden spoon, mix until blended. Stir in the mango, raisins, nuts and zest. Scrape the batter into the pan and smooth the top.
Bake for 1 1/2 hours (I forgot to note how long mine took, seems like it was somewhere closer to 1 hour.) Bake until a knife inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
What's up with the mango being "hairy"? I didn't read the P&Q's, so maybe that was addressed. Oh well, it tasted good. I was happy with my healthier version as I felt better eating more of it. After I made this over two weeks ago, I froze half the loaf. I got it out of the freezer to share with some people and to see how it was after being frozen and thawed.
Thanks for the fun and different pick, Kelly. Will I ever make mango bread again. Weelllll, probably not, because though I liked it, I would rather eat a mango fresh or in a salsa or fruit salad or something and would rather have my quick bread have banana! (Remember, I did like this though.) ;) Check out the other TWD bloggers mango bread! Can't wait for the brownies next week! ;)
Morning hair--gotta love it!
The picture just doesn't even do it justice. And yes, mother, it's time for another trim--just a little bit off the top! ;)