Orange Mango Nut Bread with Ginger Honey Butter

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.
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Bread

  •  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.

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