Mango Bread Recipe

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Resting Time 20

Servings servings

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs
¾ cup softened butter
1 ¼ cups white sugar - note that our mango bread uses only white sugar and not any light brown sugar as is usually required in quick bread recipes (like a mango banana bread for instance)
1 teaspoon pure vanilla extract
2 cups chopped mango - you can use fresh mango or defrost some previously frozen mango that is thawed out and patted dry
½ cup shredded coconut flakes - make sure that the coconut flakes are firmly packed like you would normally do when measuring brown sugar
¼ cup chopped walnuts

Preheat oven to 350 degrees F and then prepare two loaf pans. I lined my loaf pans with parchment paper to make it easier to remove the bread once they were done. You can do that or just spray them with a nonstick cooking spray like PAM or Baker's Secret so that they lift out easily.
Sift together the all purpose flour, the baking soda, ground cinnamon, and salt together in a large bowl. Make a well in the center of your dough, as this is where we are going to add the wet ingredients in a minute!
Now you are going to whisk together your eggs, the softened butter, the white sugar, and the pure vanilla extract in a separate bowl.
Gently gold the chopped up mango, the coconut flakes, and the chopped walnuts into the egg mixture and then pour this combined mixture into the well in the center of the flour and mix everything together well. Pour the batter into your prepared loaf pans and let them sit at room temperature for about 20 minutes.
Bake your mango bread recipe in the preheated oven for one hour, or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing them a wire cooling rack to cool completely.