Cranberry Mango Bread

I did exactly as said Not testy at all, maybe we need to add sour cream, like in Banana Bread and vanilla too because whole wheat flour doesn't smell well, even with orange

I tried to make this using the bread machine by using bread flour (2 1/2 cups), active yeast (2 teaspoons), and dried cranberries. Instead of orange zest I added 1/2 tablespoon of lemon and orange extract. It came out moist but overall I liked the flavor with the hint of mango. I'm going to try and make it again and probably tweak what I already had changed.

I had a can of Mango puree that I wanted to use and when I found this recipe I new it would work. I tweeked the recipe by using macadamia nuts vs. walnuts and substituted 1 cup AP flour for 1 cup whole wheat flour. Turned out great. I call it Mango Cranberry Macadamia Nut bread. I'll be making it again this week for my coffee klatch peeps.

Didn't taste much like mango to me but it was really good regardless. I reduced the sugar to 3/4 or less cup as the mangos I used were very sweet. I only added 1 tsp orange zest and was glad as that seem to overpower the taste a little. I forgot to put the cranberries so I poked a few on top before baking and covered with dough so they wouldn't burn. I left out the walnuts.

8/23/06 Update: My first rating yesterday was 4 stars, but overnight the bread became delicious and flavorful and even more moist and tender. My Mom insisted I go back in & rate it 5 stars! FIRST REVIEW 8-22-06: I didn't have cranberries but used raspberries with good results. I cut the sugar to 3/4 cup & because I only had 3/4 cup mango puree, I increased the oil to 1/3 cup; decreased the baking powder by 1 teaspoon, and added 1/2 teaspoon vanilla & a couple dashes cinnamon. EVEDDER is right--the mango is very subtle; it makes a moist loaf with a nice texture, not a whole lot of flavor though. Still a nice recipe that I will make again--thanks Sue.