Ginger mango bread
Center a rack in the oven and preheat to 180 degrees C. Butter and flour a loaf pan (21.6 cm x 11.4 cm), tapping out the excess flour. Place the pan on an insulated baking sheet. You can alternatively us two normal baking sheets or simply wrap the loaf pan with thick aluminum foil. This keeps the bottom of the bread from overbaking.
In a clean mixing bowl use a Braun hand mixer to whisk the eggs and oil together.
In separate, larger bowl, whisk flour, sugar, baking powder, baking soda, spices and salt. Add the brown sugar, breaking up any lumps with your fingers.
Pour in the wet ingredients over the dry, then using a rubber spatula or a wooden spoon mix until incorporated. The batter is very thick so do not be alarmed. The texture is more like a dough rather than a batter, which might take some time to mix. Keep at it and it will all come together.
Stir in the mangoes and raisins. Finally scrape out the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1 1/2 hours or until golden brown and a knife inserted into the center comes out clean. If you find the bread is getting too dark, simply cover the top with a sheet of baking paper or loosely with a foil tent.
Transfer the pan to a rack and allow the bread to cool for 5 minutes. Run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up on the rack.
Sieve some of the icing sugar on top and serve!
This bread tastes even better the next day. A night to allow the flavors of the fruit and spices to infuse gives the bread more aroma and body.
Storing: Wrapped in plastic wrap or stored in a air-tight container the bread will keep for 4-5 days at room temperature (and taste better each day!).