Description
This Mango Bread combines the tropical sweetness of mango with the comforting warmth of freshly baked bread. Perfect for breakfast, a snack, or even dessert, this delightful treat is sure to become a favorite in your household. The smell when this is in theovenis incredible!!
Ingredients
Scale
- 3 cupsall-purpose flour
- 1 cupsugar
- 4 tspbaking powder
- ½ tspbaking soda
- 1 tspiodized salt
- 1½ cupswhole milk
- 1large egg
- 2 tbspvegetable oil
- 1 tspvanilla, almond, or coconut extract
- 2 tsplime zest
- ½ cupmango puree (from about½a mango)
- 1 cupfinely diced mango (plus more for garnish, optional)
Instructions
- Preheat yourovento 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
- In a large mixing bowl,whisktogether the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the milk, egg, vegetable oil, and your choice of extract (vanilla, almond, or coconut) until smooth.
- Add the lime zest, mango puree, and finely diced mango to the wet ingredients. Stir until everything is well incorporated.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be lumpy.
- Fold in the sweetened flaked coconut, giving the batter a few more gentle stirs.
- Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle additional diced mango on top for garnish.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to awire rackto cool completely.
Notes
Ensure your mangoes are ripe for the best flavor. Overripe mangoes are perfect for the puree.Do not overmix when combining wet and dry ingredients to keep the bread tender.Allow the bread to cool completely to ensure it slices cleanly.
Nutrition
- Calories: 240
- Sugar: 18
- Fat: 7
- Carbohydrates: 40
- Protein: 4