Mango Bread

It is almost summer and fresh mangoes have started to show up in the grocery stores. While I was browsing through my baking books, I came across this mango bread in the 'The Cook's Encyclopedia of Baking' book. In the past, I have baked several cakes from this book and they have all turned out delicious so I confidently went ahead and gave it a try. This is a simple quick bread where in some chopped mangoes, shredded coconut and raisins are gently folded in the batter. Some shredded coconut is also sprinkled on the top once the batter is transferred into the loaf pan. The bread turned out to be very moist and delicious. It was not too sweet and had a nice flavor of the mangoes and toasted coconut. A couple of slices of this bread would be perfect for a quick breakfast on weekdays

Ingredients -
2 cups flour
2 tsps baking soda
2 tsps ground cinnamon
1/2 tsp salt
1/2 cup margarine, at room temperature
3 eggs, at room temperature
11/2 cups sugar
1/2 cup vegetable oil
2 cups chopped ripe mangoes (about 2 mangoes)
3/4 cup shredded coconut
1/2 cup raisins

Method -
1. Preheat the oven to 350F. Line the bottom and sides of 2- 9 X 5 inch loaf pans with wax paper and grease. I used 1- loaf pan and 2 mini bundt pans.
2. Sift together the flour, baking soda, cinnamon and salt. Set aside.
3. With an electric mixer, cream the margarine until soft.
4. Beat in the eggs and sugar until light and fluffy. Beat in the oil.
5. Fold the dry ingredients into the creamed ingredients in 3 batches.
6. Fold in the mangoes, 1/2 cup of the coconut and the raisins.
7. Spoon the batter into the pans.
8. Sprinkle over the remaining coconut. Bake until a cake tester inserted in the center comes out clean, 50-60 minutes. Let stand for 10 minutes before transferring to a rack to cool completely.

This is my entry for BreadBakingDay #29 - Bread in Pots event started by Zorra.

I'm also sending this to Mango Mood event hosted by 'Food N More'.