The recipe of the month is taken from COOKED BOOKS, a cookbook featuring recipes from the staff of Princeton University Press. Enjoy!

The Evolution of Maia’s Complexity Mango-Cranberry Nut Bread

Maia Reim

This is a recipe I concocted when I had lots of ripe mangoes I wanted to use up. To make 1 cup of mango pulp you will probably need 2 large mangoes, but the exact amount is not critical— applesauce or mashed bananas, or whatever you have to work with, can be substituted for mangoes.

½ cup skim, soy, almond, or rice milk, blended with 2 teaspoons vinegar to make “buttermilk”
½ cup canola oil
1 cup puréed mango pulp
1 cup sugar (I like to use brown sugar for ¼ of this)
2 eggs (or ½ cup Eggbeaters)
1 teaspoon vanilla extract
1 teaspoon almond extract
1¾ cups flour
¼ cup wheat germ or bran
½ teaspoon salt
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon cinnamon (optional)
½ cup chopped walnuts
¾ cup chopped raw cranberries or raisins
2 tablespoons fresh grated citrus peel (optional)

Preheat oven to 350 degrees (F).

Blend together the milk, oil, mango pulp, sugar, eggs, vanilla extract, and almond extract.

In separate large bowl, combine flour, wheat germ, baking soda, cinnamon, walnuts, cranberries, and citrus peel. Add liquid ingredients to the dry, and blend until just moistened.

Pour into 2 medium-sized or one large greased loaf pan; bake in oven for 35 minutes, or until an inserted toothpick comes out clean.

Serves many. Freezes well. Makes great muffins too.
It is nice to keep one loaf at home and bring one to the kitchen at PUP. (this blog editor says, “Indeed, Maia feel free to bring one in at any time!”)