Serves: 5
Total Calories: 422

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 mango (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.

Nutritional Facts:

Serves: 5
Total Calories: 422
Calories from Fat: 198

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls