When I was in India, I loved the small sliced fruit bread loaves that the grocery shops sold. They were sweet and had those colored cherry/other fruit things (tutti fruity) that I used to really like. Spread some butter and it was a yummy delight for breakfast. I thought I should try some kind of bread like that, and with my recent trend of using Flaxseed instead of egg, I tried this.. Its no where like the one I had in India.. but pretty good it its own right.Everyone loved it.
Ingredients:
2 Cups All Purpose flour
1 Cup Mango Pulp (I used the Kesar Mango Pulp)
1 Cup Mashed Banana (about 3 medium sized overly ripened bananas)
1/2 Cup Candied Mixed Fruit (Diced)
1/2 cup sugar (I like less sweeter breads.. You can use more..if you'd like)
3 Tbsp Flaxseed Meal
1 tsp Baking Soda
1 tsp Baking powder
4 Tbsp Vegetable Oil
Process:
Mix all ingredients except the candied fruit. I use an electic mixer. Mix well. When done, add the mixed fruit and mix once more.
Preheat over to 350F. I used a 9 X 9 pan. You can use a loaf pan too. Bake for 50-70 minutes. My oven takes 60-70 mins . Start checking at 45 mins with the toothpick and turn off when it comes out clean in the center. Let it sit on the rack for 10 more minutes. Then bring it out, let cool and then remove out of pan. This is a very good breakfast bread, goes well with coffee/tea. Also as a evening snack for kids after school. Enjoy !
This recipe goes to the Flax Seed as Egg Substitute event hosted by Madhuram @ Eggless Cooking.
Ingredients:
2 Cups All Purpose flour
1 Cup Mango Pulp (I used the Kesar Mango Pulp)
1 Cup Mashed Banana (about 3 medium sized overly ripened bananas)
1/2 Cup Candied Mixed Fruit (Diced)
1/2 cup sugar (I like less sweeter breads.. You can use more..if you'd like)
3 Tbsp Flaxseed Meal
1 tsp Baking Soda
1 tsp Baking powder
4 Tbsp Vegetable Oil
Process:
Mix all ingredients except the candied fruit. I use an electic mixer. Mix well. When done, add the mixed fruit and mix once more.
Preheat over to 350F. I used a 9 X 9 pan. You can use a loaf pan too. Bake for 50-70 minutes. My oven takes 60-70 mins . Start checking at 45 mins with the toothpick and turn off when it comes out clean in the center. Let it sit on the rack for 10 more minutes. Then bring it out, let cool and then remove out of pan. This is a very good breakfast bread, goes well with coffee/tea. Also as a evening snack for kids after school. Enjoy !
This recipe goes to the Flax Seed as Egg Substitute event hosted by Madhuram @ Eggless Cooking.
Comments
i have something for u in my blog
http://gourmetaffair.blogspot.com/2008/11/cheesy-chicken-triangles-and-friendship.html