Buttermilk-Mango Bread

I had some leftover buttermilk and was looking for a recipe that needed buttermilk. This recipe originally uses fresh apricots. Apricot season will be later in the year, but I had a fresh mango, and thought I would modify the recipe and try I your with fresh mango instead.

Ingredients:

Loaf pan (5 inch x 9 inch) or Kastenform 25 cm

Some grease

Some flour

All-In batter:

1 fresh mango

3 eggs

150 ml buttermilk

Lemon zest (one lemon)

Some melissa leafs (melissa officinalis or balm)

75 g sugar

300 g flour

1 package vanilla pudding powder or 1/2 package JELL-O vanilla cook&serve

1.5 tablespoons potato starch

1 pinch of salt

3 leveled teaspoons baking powder

1 leveled teaspoon baking soda

Topping:

2 teaspoons lemon juice

50 g powdered sugar

Preparation:

1. Grease, then flour loaf pan; this will help the bread to come out more easily after baking.

2. Dice mango into small pieces. Grate lemon and collect lemon zest. Squeeze lemon and collect the juice. Wash and cut balm leaves into small pieces. Preheat oven to 180 degrees Celsius (350 F).

3. Mix buttermilk, eggs, lemon zest, and sugar in a bowl, then mix in the pieces of balm leaves.

4. In a separate bowl mix flour, vanilla pudding powder or JELL-O vanilla cook&serve, starch, salt, baking powder and baking soda.

5. Pour buttermilk-egg mixture into the bowl with flour, and whisk until no dry flour remains.

6. Pour batter into the greased and floured loaf pan, then bake at 180 degrees Celsius (350 F) for 10 minutes. After 10 minutes cut bread lengthwise 1/2 inch deep. This will help the crust to break up nicely during baking.

7. Bake sweet bread for another 40 minutes at 180 degrees Celsius (350 F). Test with toothpick if bread is done: if the toothpick comes out clean the bread is thoroughly baked. Remove bread from oven, let cool for a few minutes, then remove from loaf pan.

Comments:

1. As I mentioned the original recipe uses 250 g fresh apricots, but I am sure this bread will turn out nicely with any fresh fruit.

2. You can certainly use canned apricots or other canned fruit. Just drain the fruit very well before cutting it up.

3. Frozen berries or other frozen fruit will work, too. Thaw and drain the fruit well, then coat the fruit with flour. This will prevent the fruit from sinking to the bottom.