Mango-Pecan Bread

• 2 1/4 cups sifted all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans or 1 cup walnuts
• 1/2 cup seedless raisin
• 1 cup coarsely mashed fresh mango
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.
2. Preheat oven to 350u0b0; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
3. Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
4. Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
5. Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.
6. Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.
7. Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.
8. Cool the bread right side up to room temperature before cutting.

flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, salt, pecans, seedless raisin, mango, eggs, vegetable oil, vanilla

Taken from www.food.com/recipe/mango-pecan-bread-382015 (may not work)