Ok, ok. I know I brown butter everything. Well, almost everything. It is true that there are some baked goods and dishes that do not benefit from the nutty flavor that browning your butter imparts, but here in this recipe, trust me, it is the way to go. My mom has been making Sally’s Mango Bread from the Sunshine Sampler for as long as I can remember. Indeed, while it is a very tasty recipe, I urge you to try my take on mango bread. With the addition of candied ginger, pecans, and brown butter, the flavors are at once sublimely comforting and a welcome surprise. This makes one large loaf if using a 9 x 5 inch baking pan, or you could use two smaller ones and pop a loaf in the freezer, or drop it by a friend’s house.
Mango-Ginger Breakfast Bread
- 2 cups flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg preferably freshly grated
- ¼ cup candied ginger chopped and combined with 1 ½ teaspoons pure vanilla
- ¾ cup butter melted (1 ½ sticks)
- 3 eggs
- 2 cups diced mango
- ½ cup chopped pecans
- Preheat oven to 350. Butter a 9 x 5 inch loaf pan and set aside.
- In a medium bowl, combine the flour, soda, salt, cinnamon, and nutmeg. Whisk to combine.
- Brown the butter by placing it in a small saucepan over medium heat. Let it cook, it will bubble and pop, stirring occasionally until the milk solids start to turn brown. Remove from the heat before they turn too dark, and pour into a heat proof large bowl.
- Combine the sugars with the butter. Let it cool slightly or else you could end up with curdled eggs when you add them. Once cooled down, whisk in the eggs until well combined.
- Stir in the flour. The mixture will be very thick. Finally stir in the mango and ginger and scrape into the baking pan. Sprinkle the nuts on top evenly.
- Bake for 50-55 minutes, or until it pulls away slightly from the edges and is firm to the touch on the top. Cool in the pan 10 minutes then on a rack. Keeps 3 days wrapped.