Fresh Mango with Toasted Pecan Quick Bread

Directions

Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf.

Coat pan(s) (see “Pan Options") with cooking spray.

Prepare Quick-Bread Dry Mix.

Mix together eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

Make a well in the center of the dry ingredients, stir in the wet ingredients until just combined.

Stir in mango and pecans to combine, do not overmix.

Transfer batter to the prepared pan(s).

Top with additional pecans, if desired.

Bake until golden brown and a wood stick inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.

Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.

Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Each of these recipes will make:

1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2½-inch muffin pan)