Mango Gingerbread with Macadamia Streusel
A moist and flavorful gingerbread enriched with fresh mango puree and topped with a crunchy macadamia nut and crystallized ginger streusel. The combination of buttermilk and baking soda creates a wonderfully tender crumb.
Ingredients
- •⅓ cup finely chopped lightly salted dry-roasted macadamia nuts
- •¼ cup sugar
- •2½ tablespoons crystallized ginger
- •2 cups all purpose flour
- •¾ cup golden brown sugar
- •1½ tablespoons ground ginger
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •1 pound ripe mangoes
- •½ cup buttermilk
- •¼ cup canola oil
- •2 large eggs
Cooking Instructions
- 1.
Stir all ingredients in small bowl to blend.
5 min
- 2.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup 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; stir 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.
15 min
- 3.
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
45 min
- 4.
Buttermilk and baking soda help give the gingerbread a tender texture.
