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Mango-Pecan Quick Bread |
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Print this Recipe (Pan de Mango y Pacanas) Category: Quick Breads Makes 1 (9- × 5-inch) loaf Mangos 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. 3/4 cup pecans pieces 3/4 cup sugar 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/2 teaspoon salt 1/4 cup vegetable oil 1/4 cup milk 1 large egg 1 teaspoon pure vanilla extract 1 pound ripe mangos (1 fruit), peeled and cut into 1/2-inch cubes 1. Preheat oven to 350°. Grease a 9- × 5-inch loaf pan. Line the bottom with parchment or wax paper. 2. 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. 3. 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. The bread is best after it sits for 6 to 8 hours. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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