Mango Gingerbread With Macadamia Streusel

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
• 1/4 cup sugar
• 2 1/2 tablespoons finely chopped crystallized ginger
• 2 cups all-purpose flour
• 3/4 cup packed golden brown sugar
• 1 1/2 tablespoons ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 lb ripe mango, peeled and pitted
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 2 large eggs

Recipe

• 1 for streusel: stir all ingredients in small bowl to blend.
• 2 for gingerbread: position rack in center of oven and preheat oven to 350 degrees farenheit. grease a 9x9x2-inch metal baking pan. whisk first 6 ingredients in medium bowl to blend.
• 3 coarsely puree mangoes in food processor. transfer 1 c mango puree to large bowl (reserve any remaining puree for another use).
• 4 add buttermilk, oil, and eggs to puree; whisk until blended. add flour mixture; stire just until combined.
• 5 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.
• 6 bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. cool completely in pan on rack. cut bread into 9 squares and serve. leftovers can be covered and stored at room temperature for 8 hours.