Fresh Mango Bread
Dive into a tropical twist on classic quick bread with this irresistible Fresh Mango Bread! Bursting with the natural sweetness of ripe mangoes and warm, aromatic spices like cinnamon and nutmeg, this moist and tender loaf is perfect for breakfast, snacks, or dessert. Optional additions like crunchy pecans or walnuts and shredded coconut add layers of texture and flavor, making each bite a delightful surprise. With simple ingredients and just 20 minutes of prep, this easy mango bread recipe is as convenient as it is delicious. Whether served warm with a dollop of butter or enjoyed on its own, this homemade treat is a must-try for mango lovers everywhere. Perfect for summer gatherings, brunch spreads, or as a thoughtful edible gift, it’s a tropical paradise in every slice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1.5 cups Ripe mangoes (peeled, pitted, and diced)
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans or walnuts (chopped, optional)
- 0.33 cup Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
Gradually fold the wet mixture into the dry ingredients using a spatula, mixing until just combined. Avoid overmixing.
Gently fold in the diced mangoes, chopped nuts (if using), and shredded coconut (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 26.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
