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Categories:
nuts sugar ginger flour golden brown sugar ground ginger baking powder baking soda salt mango buttermilk canola oil eggs
Viewed: 29 - Published at: 7 years agoIngredients
- 13 cup finely chopped lightly salted dry-roasted macadamia nuts
- 14 cup sugar
- 2 12 tablespoons finely chopped crystallized ginger
- 2 cups all-purpose flour
- 34 cup packed golden brown sugar
- 1 12 tablespoons ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 14 teaspoon salt
- 1 lb ripe mango, peeled and pitted
- 12 cup buttermilk
- 14 cup canola oil
- 2 large eggs
Method
- For streusel: Stir all ingredients in small bowl to blend.
- For gingerbread: Position rack in center of oven and preheat oven to 350 degrees farenheit.
- Grease a 9x9x2-inch metal baking pan.
- Whisk first 6 ingredients in medium bowl to blend.
- Coarsely puree mangoes in food processor.
- Transfer 1 c mango puree to large bowl (reserve any remaining puree for another use).
- Add buttermilk, oil, and eggs to puree; whisk until blended.
- Add flour mixture; stire just until combined.
- Transfer half of batter (about 2 cups) to prepared pan.
- Sprinkle half of streusel over.
- Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
- Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes.
- Cool completely in pan on rack.
- Cut bread into 9 squares and serve.
- Leftovers can be covered and stored at room temperature for 8 hours.
