Swaruchy: Carrot Mango Pecan Bread

All You Need:

Whole wheat pastry flour – 1 cup (Substitute: 1 cup All purpose flour)
Carrot (grated) – 1 cup
Mango (small chunks) – 1/2 cup
Pecans (crushed) – 1/4 cup
Baking Soda – 3/4 tsp
Baking Powder – 1 tsp
Sugar (white) – 1/2 cup
Brown Sugar (Dark) – 1/4 cup (Add + 1/4 cup if you want the bread to be sweeter) (Substitute: Equal amount of Sugar)
Canola Oil – 1/2 cup
Eggs – 2
Salt – 1/2 tsp
Cinnamon Powder – 1 tsp

The Recipe:

Preheat the oven 350 F. Line the Loaf pan with parchment paper and grease the sides of the pan with Butter/Oil or Cooking Spray.
Using pestle n mortar crush the pecans. You can use a blender and chop it in to small chunks.
In a large mixing bowl, add sugar, brown sugar, canola oil, eggs, salt and cinnamon. Beat it using a hand mixer (Speed – 2) for couple of minutes until all the ingredients are incorporated and it becomes frothy.
Now add the dry ingredients Whole wheat pastry flour, grated carrot, baking powder, baking soda, crushed pecans to the wet mixture. Using a spatula fold in. Mix it well until all the ingredients are incorporated together. Now add chopped mangoes and mix it once.
Pour it into the greased loaf pan. Bake it for 30-40 minutes or until the tooth pick inserted comes out clean.

Variation 1:

You can replace Whole Wheat pastry flour with All purpose flour.
You can use fresh or frozen mangoes. No mangoes? replace it with fruit of your choice.
I have used a large loaf pan, you can use the loaf pan that is available in your home. But please note that the baking time could differ slightly depending on the size of the pan. So keep watching your bread
Adjust the amount of sugar/brown sugar depending on your taste buds. We prefer it mild sweet hence I have used only 1/4 cup of Brown sugar. We thought it was still little sweeter due to carrot and mangoes.
Allow the bread to cool and then transfer it to flat plate. You can also cut a slice and savor the warm moist bread just like we did.

Swaruchy