Mango Bread
Mango Bread offers a moist, flavorful treat blending the tropical sweetness of mango with warm cinnamon spices. Its tender crumb makes it perfect for breakfast, snack, or dessert, appealing to fruit lovers and those seeking a unique twist on traditional quick bread flavors.
Ingredients
Instructions
- Cream together the sugar, eggs, vegetable oil, vanilla, and pureed mango.
- Mix dry ingredients—flour, baking soda, cinnamon, and salt—and add to the creamed mixture.
- At this point, if desired, you may add 1/4 cup raisins, 1/4 cup shredded coconut, and 1/4 cup chopped nuts.
- Mix all ingredients together and pour into greased and floured loaf pans.
- Bake at 350°F for 45 to 50 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the vegetable oil with unsweetened applesauce. If you prefer a more intense mango flavor, increase the mango puree to 1 1/2 cups. For added moisture, consider incorporating a mashed banana. This recipe can be easily adapted to include different spices like nutmeg or ginger to suit your taste.
Serving Suggestions
Mango bread is delightful on its own but can also be served with a dollop of cream cheese or butter for added richness. Pair it with a fresh fruit salad or a scoop of vanilla ice cream for a delicious dessert. For a fun twist, serve it alongside a slice of Zucchini White Cake to create a lovely dessert platter.
Storage & Reheating
To store leftover mango bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing slices, which can be reheated in a toaster or microwave for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mango Bread contains roughly 424 calories, with 7g protein, 69g carbohydrates, and 10g fat. It is a good source of iron (15% of the Daily Value), protein (14% of the Daily Value), and vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mango for this recipe?
Yes, you can use frozen mango, but make sure to thaw and drain any excess liquid before pureeing it. This will help maintain the right consistency for the batter. Just be sure to puree the mango until smooth for the best flavor and texture in your bread.
How can I tell when the mango bread is done baking?
The mango bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking. The top should also be golden brown and spring back when gently pressed.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that the blend contains xanthan gum or add it separately to achieve the right texture. This way, you can enjoy delicious gluten-free mango bread without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).