Ingredients
3 large eggs
1/2 cup of oil
2.cups all purpose flour
1/2 whole wheat
2 1/2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 c (packed) light brown sugar
1 fresh mango
2 Tb orange zest
Topping:
1/4 cup of oats
1/8 cup brown sugar\
1/8 cup sugar\
1/2 Tb honey\
a few crushed walnuts\cf2 \
Directions
Center a rack in the oven and preheat the oven to 350 degrees Spray the loaf pan with non-stick spray. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbanking).
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, and then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Mix together Topping ingredients and sprinkle along the top on the batter.
Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted into, the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding Invert and cool to room temperature right side up on the rack.
