Mango-pecan Quick Bread Recipe

How to make it

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• URL for the Quick-Bread Dry Mix:
• Quick Bread Dry Mix
• Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
• In a large bowl, prepare Quick-Bread Dry Mix.
• In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.
• Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir until just combined. Add mango and pecans. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional pecans, if desired.
• Bake until golden brown and a wooden skewer inserted in the center comes out clean, 22-25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour, 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out on a wire rack. Let muffins and Mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
• TIPS:
• Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
• No buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes.
• To cut an mango: Slice both ends off the mango, revealing the seed inside. Set the fruit upright on a work surface and with a sharp knife, fillet the fruit away from the seed on both sides. take the halves with the peel on and score the fruit, not cutting through the peel and with your fingers (over a bowl to catch the juice , if any) remove the fruit from the peel and put in the bowl. Discard the seed and peel.
• To toast walnuts, pecans or hazelnuts, spread the nuts onto a baking sheet and bake at 350*, stirring once, until fragrant, 7-9 minutes. To toast sliced almonds, cook in a small skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
• Pan Options:
• Each of these recipes will make:
• 1 large loaf (9x5" pan)
• 3 mini loaves (6x3" pan, 2 cup capacity)
• 6 mini Bundt cakes ( 6-cup mini Bundt pan, scant 1 cup capacity)
• 12 muffin (standard 12-cup, 2 1/2" muffin pan)