- 3 large eggs
- 3/4 cup flavorless oil, such as canola or safflower oil
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (packed) light brown sugar
- 2 cups diced mango (from 1 large peeled and pitted mango)
- 3/4 cup moist, plump golden raisins
- Grated zest of 1/2 a lime
Begin by dicing the mangoes. Set aside.
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, 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.
Bake the bread for 1 1/2 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). Transfer the pan to a rack and cool 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.