Orange Mango Nut Bread with Ginger Honey Butter

Absolutely delicious! Experience a medley of naturally sweet flavors beginning with the clean, refreshing appeal of citrus followed by tropical bursts of mango. The chopped pecans add texture and a delicate crunch, yet it's the layer of ginger honey butter that makes this bread habit forming.

Yield: 1 large loaf

Ingredients

Bread

• 1/2 cup (1 stick) Challenge Unsalted Butter, softened
• 3/4 cup granulated sugar
• 2 teaspoons fresh orange zest*
• 2 eggs
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plain yogurt (6 ounces)
• 1/3 cup orange juice
• 1/2 cup chopped pecans
• 1/2 cup chopped sweetened dried mangos

Ginger Honey Butter

• 1/2 cup (1 stick) Challenge Unsalted Butter, softened
• 1 teaspoon orange zest
• 1/4 teaspoon salt (optional)
• 3 tablespoons honey
• 1 tablespoon finely chopped fresh ginger root

Instructions

Bread

1. Heat oven to 350 degrees F. Butter a 9 x 5 inch loaf pan (or line pan with parchment).
2. Cream butter, sugar and orange zest until light and fluffy. Beat in eggs.
3. Combine flour, baking powder, baking soda and salt.
4. Add dry blend to butter mixture alternating with yogurt and orange juice; mix until well blended.
5. Stir in nuts and mango pieces.
6. Pour batter into prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
7. Slice and serve with Ginger Honey Butter.

Ginger Honey Butter

1. Cream butter with orange zest and salt until light and fluffy. Blend in honey, and ginger root. Refrigerate.

Notes

* Zest one fresh orange reserving 1 teaspoon zest for preparation of Ginger Honey Butter. Then juice the orange to obtain 1/2 cup of orange juice for use in the bread recipe.

Attribution

Recipe and photo used with permission from: Challenge Dairy

Source: Challenge Home Economist