Mochi Mango Bread
I first enjoyed this Mochi Mango Bread dessert during a fundraiser bake sale. The gal that donated it made two versions, kindly thinking of those that may be allergic to nuts. Both were yummy. The mochiko adds such a density to the dessert.
Yield: 2 Loaves.
- 1/2 c. mochiko (glutinous rice flour)
- 1/2 c. Bisquick
- 2 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 c. sugar
- 3/4 c. salad oil
- 2 tsp. vanilla extract
- 3 large eggs
- 4 c. ripe mango, diced
- 1/2 c. raisins
- 1/2 c. flaked coconut, optional
- 1/2 c. walnuts, chopped, optional
Preheat oven to 350 degrees; lightly grease two 8-inch loaf pans.
In a mixing bowl, combine dry ingredients.
In a separate bowl, combine oil and vanilla.
Add to dry ingredients.
Add eggs, mixing well until blended.
Add mango, raisins, optional coconut and nuts.
Let sit for 10 minutes.
Pour mixture into prepared pans.
Bake 1 hour.