Australian crystallized ginger is especially moist; it's sold at some supermarkets and specialty foods stores.
Recipe information
Yield
Makes 9 servings
Ingredients
Streusel
Gingerbread
Preparation
For streusel:
Step 1
Stir all ingredients in small bowl to blend.
For gingerbread:
Step 2
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. 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.
Step 3
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
Baker's wisdom:
Step 4
Buttermilk and baking soda help give the gingerbread a tender texture.
