Mango season has come to an end, but the flavors and memories are still lingering in my mind. I know they will last even if there is no Mango season. Of course the memories were not built in a day. As soon as the summer break begins we pack up our stuffs and head towards the Mango City to meet our grandparents. My sister and I along with my cousins were pampered to the core. My grandfather diligently buys one of the most expensive mangoes for us. He lets them soak in a huge water tub for a while so that it can cool down little bit (We did not have the luxury of refrigerator then). Then he carefully peels the skin off using a knife, cuts them into beautiful cubes and lets us enjoy them. My Aunt & I would fight for the the little flesh sticking on the seed. Of course she used to let me eat it at last. I used to enjoy till the last bit of it. Though my grandfather is no more today he will live eternal in my heart forever. He has been my inspiration all these years. Missing you grandpa.
Sigh, let us look into the recipe now. Though Mango plays a tiny part in this bread, It definitely adds a zing to it. This recipe has been adapted from the Bob mill whole wheat pastry flour box.
Update: Jac of Tinned Tomatoes has come up with a wonderful blog to centralize the Event and Giveaway announcements. She was kind enough to add my CSN giveaway to her blog ‘The Food Blog Diary‘. Thanks Jac. Please peek in to her blog to check out the information on events hosted in blogosphere.
How it tasted?
Look at that picture above and what do you think about this bread. Does it look moist and soft. Absolutely it is. It is such a great tasting bread. Initially I didn’t know how carrot will taste in a bread like this. But my fear was proved wrong. The flavor of carrot along with pecans and mango went along and made it a decadent bread. And do not worry about using Whole wheat pastry flour, I absolutely found no difference between the All purpose flour and Whole Wheat pastry flour. Rather this gave me confidence to substitute Whole Wheat pastry flour in all my dishes that called for All purpose flour. This cake is definitely a healthy version and you can savor a slice even when you are dieting. I had this during my phase 2 of South Beach Diet. It will be a perfect quick bread for Phase 3. So go bake this bread and have a loot.
Storage: It didn’t last long for us. I would recommend to store it in a airtight container and put them in the refrigerator.
- Preheat the oven 350 F. Line the Loaf pan with parchment paper and grease the sides of the pan with Butter/Oil or Cooking Spray.
- Using pestle n mortar crush the pecans. You can use a blender and chop it in to small chunks.
- In a large mixing bowl, add sugar, brown sugar, canola oil, eggs, salt and cinnamon. Beat it using a hand mixer (Speed – 2) for couple of minutes until all the ingredients are incorporated and it becomes frothy.
- Now add the dry ingredients Whole wheat pastry flour, grated carrot, baking powder, baking soda, crushed pecans to the wet mixture. Using a spatula fold in. Mix it well until all the ingredients are incorporated together. Now add chopped mangoes and mix it once.
- Pour it into the greased loaf pan. Bake it for 30-40 minutes or until the tooth pick inserted comes out clean. Variations
- You can replace Whole Wheat pastry flour with All purpose flour.
- You can use fresh or frozen mangoes. No mangoes? replace it with fruit of your choice.
- I have used a large loaf pan, you can use the loaf pan that is available in your home. But please note that the baking time could differ slightly depending on the size of the pan. So keep watching your bread
- Adjust the amount of sugar/brown sugar depending on your taste buds. We prefer it mild sweet hence I have used only 1/4 cup of Brown sugar. We thought it was still little sweeter due to carrot and mangoes.
- Allow the bread to cool and then transfer it to flat plate. You can also cut a slice and savor the warm moist bread just like we did.