Tuesdays with Dorie—Fresh Mango Bread

What's better than banana bread? Fresh mango bread. I used the champagne of mangoes: Ataulfo mangoes. As well, I ground up ginger and cinnamon from Montreal's Philippe de Vienne’s line of épices de cru (small-production "estate" spices). The difference between using freshly dried ginger and cinnamon and the one that's expired on your shelf is incredible. To top it off, I used farm fresh eggs from a local farmer.

Recipe

Makes 12 servings (I halved the recipe.)

3 large eggs (I used 2 for half a recipe.)
¾ cup flavorless oil, such as canola or safflower
2½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (packed) light brown sugar
2 cups diced mango (from 1 large peeled and pitted mango)
¾ cup moist, plum golden raisins (I used dark raisins.)
Grated zest of ½ lime (I used lemon.)
You can find the recipe for Fresh Mango Bread in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Kelly of Baking with the Boys who chose the recipe for this week.

Tasting Notes
I have flagged this recipe as a keeper. Many recipes from this cookbook have been keepers, but this one incurred a lime green stickie note to identify it as one to make again soon. In fact, it took too long to photograph and complaints were bellowed from the other room that it was getting cold and would be better enjoyed warm from the oven rather than cooling under the lens of my camera. Oh, the bane of food blogging.

Recipe for Next Week (May 26)
Beth of Supplicious selected Chipster-Topped Brownies on pages 94 and 95.