Sunday, August 15, 2010
Vegan Mango Bread
Who says vegan baking can't be just as wonderful as non-vegan? I have been getting a few requests for vegan and vegetarian recipes, so here's a good start! The only unusual thing about this recipe to make it vegan is to replace the eggs.
This bread has the delightful combination of an amazingly moist center with a PERFECTLY crunchy outside! I was actually a little concerned at first because it seemed like the crust got crunchy right off the bat (10-15 minutes into baking), but I was so happy to find a wonderful outside crisp. The mango flavor is definitely apparent throughout the bread, but it's not overpowering. The teaspoon of ginger does wonders for accentuating the flavor.
-for the egg substitute: mix together 3 oz water, 3 tbsp oil, and 2 tbsp baking powder.
-3/4 cup canola oil
-2 1/2 cup all purpose flour
-1 cup sugar
-1 tsp baking powder
-1 tsp baking soda
-1 tsp ground ginger
-1 tsp cinnamon
-1/4 tsp salt
-1/2 cup brown sugar
-2 1/2 cup diced mango
1. Preheat oven to 350
2. Oil a loaf pan
3. Whisk together the egg substitute and oil in a large bowl. Set aside.
4. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, and brown sugar.
5. Gradually mix in the dry ingredients into the wet. Mix well and then add in 2 cups of the mangoes. Spread into the pan and top the mixture with the final 1/2 cup of mangoes.
6. Bake for 1 hour or until inserted toothpick comes out clean.