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Mango Bread

This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available. From: Saveur MAKES 1 LOAF

1/3 cup vegetable oil, plus more for greasing
1½ cups flour, plus more for dusting
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. freshly ground nutmeg
½ tsp. salt
1 cup sugar
2 eggs, plus 1 yolk
½ cup mango purée
½ tsp. vanilla extract
1 large very ripe mango, peeled, seeded, and cut into ¼" dice (about 2 cups)
½ cup chopped walnuts
½ cup shredded unsweetened coconut

Heat oven to 350°. Grease a 9" x 5" loaf pan with oil, and dust with flour; set aside. Whisk flour, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango purée, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan. Bake until a toothpick inserted into bread comes out clean, about 1 hour 20 minutes.