Mango-Pecan Bread

• 1 cup dried mango, chopped
• 1/2 cup mango nectar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 tablespoons unsalted butter, melted
• 3/4 cup dark brown sugar
• 1 large egg
• 6 ounces plain yogurt
• 1/2 cup chopped pecans
• 1/2 cup golden raisins
• vegetable oil spray
• 4 tablespoons unsweetened dried coconut (optional)

1. Preheat oven to 350 degrees.
2. In a small bowl combine the dried mango and the mango nectar. Set aside to soak while you do the next step.
3. In a large bowl whisk together the flour, baking powder, baking soda, & salt.
4. In a medium bowl whisk together the melted butter, brown sugar, egg, & yogurt. Stir in the dried mango/mango nectar mixture.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the raisins and pecans.
6. Spray a 4-mini-loaf capacity baking pan with vegetable oil spray. Divide the batter evenly among the 4 compartments. Sprinkle each loaf with 1 Tablespoon coconut, if desired. Bake for 35 minutes (until a toothpick inserted in the middle comes out with only a few crumbs attached). Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.

mango, mango, flour, baking powder, baking soda, salt, unsalted butter, brown sugar, egg, yogurt, pecans, golden raisins, vegetable oil spray, coconut

Taken from food52.com/recipes/17353-mango-pecan-bread (may not work)