How To Make Mango Bread
This mango bread makes use of both all purpose and whole wheat flours. It also has coconut flakes for that added tropical touch.
Serves:
Ingredients
- 1cupmango,diced, about 2 ripe mangos
- 1cupall purpose flour
- 1cupwhole wheat flour,unbleached
- ½cupsugar
- 1tspbaking soda
- ¼tspcinnamon
- ½tspsalt
- ¼cupwalnuts,chopped
- ¼cupcoconut flakes
- 1egg,large, beaten
- 2tbspbutter,melted or margarine
Instructions
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Preheat oven to 325 degrees F.
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Puree mango in a blender until smooth.
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Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
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Mix well.
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Add nuts and coconut and mix to combine.
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In a medium bowl, mix eggs, melted butter and puréed mango.
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Add to the flour mixture and stir until just blended.
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Pour batter into a large 9 by 5-nch loaf pan and bake at 325 degrees F for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for about 10 minutes.
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Remove loaf from pan and let it cool before slicing.
Nutrition
- Calories: 202.97kcal
- Fat: 3.48g
- Saturated Fat: 1.96g
- Trans Fat: 0.06g
- Monounsaturated Fat: 0.77g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 42.70g
- Fiber: 3.90g
- Sugar: 28.94g
- Protein: 3.61g
- Cholesterol: 13.81mg
- Sodium: 157.86mg
- Calcium: 24.72mg
- Potassium: 324.72mg
- Iron: 1.00mg
- Vitamin A: 105.55µg
- Vitamin C: 60.08mg
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