Source: Dorie Greenspan’s Baking: From My Home to Yours
- 3 large eggs
- 3/4 cup flavorless oil, such as canola or safflower oil
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (packed) light brown sugar
- 2 cups diced mango (from 1 large peeled and pitted mango)
- 3/4 cup moist, plump golden raisins (omitted)
- Grated zest of 1/2 a lime
- Preheat the oven to 350 degrees and place a rack in the center notch. Also, butter and flour a standard bread loaf pan and place the loaf pan on a cookie sheet. Since the bread will be baking for a long time, the cookie sheet will act as an insulator to prevent the bottom of the bread from burning.
- Whisk the eggs and oil together in a mixing bowl. In another bowl, mix the flour, sugar, baking soda, baking powder, salt and spices. Rub the brown sugar between your hands to ensure there are no lumps and add to the dry mixture.
- Pour the wet mixture into the dry, and using a sturdy spoon or spatula, mix the dough. Just to note, this dough will seem very thick, so you just have to keep mixing and it will get a little more manageable to work with.
- Stir in the mango, raisins and zest until just incorporated and spoon the dough into your loaf pan. Spread the dough evenly.
- Bake the bread for 1 1/2 hours. Check the bread ever so often to make sure the top isn’t getting too brown. If it is, just place some foil over the bread for the remaining part of the baking.
- When finished baking, allow to cool in the pan for 5 minutes and then take the bread out of the loaf pan and allow to cool on a cooling rack.