Experience a medley of naturally sweet flavors beginning with the 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.
½ cup (1 stick) Unsalted Danish Creamery Butter, softened
¾ cup granulated sugar
2 teaspoons fresh orange zest
2 eggs
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup plain yogurt (6 ounces)
⅓ cup orange juice
½ cup chopped pecans
½ cup chopped sweetened dried mangos
Ginger Honey Butter
½ cup (1 stick) Danish Creamery Unsalted Butter, softened
1 teaspoon orange zest
¼ teaspoon salt (optional)
3 Tablespoons honey
1 Tablespoon finely chopped fresh ginger root
Bread
Preheat oven to 350ºF. Butter a 9×5-inch loaf pan (or line pan with parchment.)
Cream butter, sugar and orange zest until light and fluffy. Beat in eggs. Combine flour, baking powder, baking soda and salt.
Add dry blend to butter mixture alternating with yogurt and orange juice; mix until well blended. Stir in nuts and mango pieces.
Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely. Slice and serve with Ginger Orange Butter.
Ginger Honey Butter
Cream butter with orange zest and salt until light and fluffy. Blend in honey, and ginger root. Refrigerate.