Mango Loaf with Mango Glaze

Perhaps it’s the changing of the seasons and the arrival of Autumn by week’s end that makes me feel like mango and I need to have one last hurrah.

So far, I’ve kept my recipes focused on cupcakes. But today I’m branching out…to loaves! Hang on kids…

I’ve incorporated mango puree into the batter, which not only gives the cake a luscious colour, but also  makes it moist and lovely. Instead of icing, I’ve made a sweet and sticky mango glaze to drizzle over top. Garnish with a healthy sprinkle of shredded coconut et voila!

Here’s hoping you make the most of the last week of summer!

I’m looking forward to the arrival of Autumn and to sharing some seasonal delights with you soon.

Wishing you sweet satisfaction,

Anita

Mango Loaf:

Ingredients:

1 1/2 cups unbleached, all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/2 cup canola oil

2 eggs

1/4 cup milk

1/4 cup mango puree

Directions:

1. Preheat oven to 325 degrees. Grease a standard size loaf pan and set aside. For easy loaf removal, line with parchment paper.

2. In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a large bowl, whisk together oil and sugar. Beat in one egg at a time. Add milk and mango puree whisking until combined.

4. Fold half of the dry ingredients into the wet ingredients, careful not to over mix. Add the remaining dry ingredients.

5. Pour into prepared loaf pan and bake for one hour or until cake tester comes out clean when inserted in the centre of the loaf.  Allow the loaf to cool in the pan for 30 minutes, then turn it out and let cool completely on a rack.

Mango Glaze:

Ingredients:

1 cup granulated sugar

1/3 cup mango puree

1/4 cup water

Directions:

1. In a saucepan over medium heat, warm together sugar, mango puree and water. If you would prefer the syrup to be thinner, add water one tablespoon at a time until the desired consistency is reached. Remove from heat.

2. Take the  loaf, and using a skewer, pierce it a dozen times right to the bottom.  Pour the glaze over the top of the loaf. The syrup will seep into the cake through the tiny skewer holes.

3. Sprinkle with shredded coconut, slice using bread knife and enjoy!