Monday, June 20, 2011

Mango Oatmeal Spice Bread

Mango season is on in full swing but I have a confession to make - I suck at picking out the 'right' mangoes - you know how a right mango should be, rigggght? Ripe, sweet, fragrant. Yep, I never pick those. I somehow always end up with ones that have to sit in the flour box to ripen.


Fortunately, I had two week-old mangoes in the refrigerator which were just about okay - not too ripe, not under ripe and there was this recipe that I had wanted to try since a long, long time. I did of course make some changes to make enough for two like adding LOTS of mango and not so much flour, because of which I was half expecting it to break when taken out of the oven but miracle! it did not. It tastes lovely with ice cream.

I am also trying my hand at low fat recipes 'cos {insert drumroll} I have finally started my evening walks. I only walk about one or two kilometers but it will improve right?! Notice the mega book of chocolate hidden underneath..sshhh about that now.


Head on over to Joy the Baker for the original recipe or read the one I baked with. I had this weird urge to add garam masala to it but I controlled my feelings.

Mango Bread - makes one loaf

1 1/2 cups whole wheat or all purpose flour
1/2 cup quick oats
2 medium eggs
1/2 cup brown sugar
3/4 cup sunflower oil
1 tsp ginger powder
1/4 tsp grated nutmeg
1/4 tsp salt
1 cup diced mango
1 medium apple, finely grated
1 tsp lime zest
1/4 cup raisins (optional)

Preheat oven to 150C. Grease and flour a loaf pan.

Whisk eggs and oil. Add in the eggs and whisk till combined. In a separate bowl, sift all the dry ingredients. Add the egg mixture to the dry ingredients and mix with a wooden spatula. The mixture will be very thick, almost like cookie dough. After all ingredients have been combined, add mangoes, raisins, and apple. Mix and bake for 1.5 hours.


Leave to cool at room temperature for about 30 minutes. The bread is very moist - considering the temperatures in India, its best to keep it refrigerated.

NOTE: Actual baking temperature may vary depending on your oven. Please use a toothpick to test if the bread is cooked!

2 comments:

  1. I LOVE the name of your blog! I'm still cuckling because it's so cute. With all the self=proclaimed (sorry, my slash key is busted) food photographers in the food blogosphere, and their magazine worthy photos, it's so refreshing to run into someone like me, who, although has a dslr, I'm lacking natural light and a tripod...'dull and unsharp' is something I hear often lol

    OH, BTW..this mango oatmealspice bread looks pretty darn amazing in two megapixels :)

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  2. Aww thanks Lisa! Honestly, I love all the amazing photographs that food bloggers take but for the lack of a camera and proper training, I settled for it. I debated starting a food blog for a long time 'cos of the lack of a camera, but then again - should a camera stop me from cooking? :D

    PS: I love the photos on your blog! Whoever said they are dull and unsharp?!

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