Gluten Free Moist Mango and Nut Bread
Elevate your baking game with this Gluten-Free Moist Mango and Nut Bread, a tropical twist on traditional quick bread that’s both wholesome and irresistibly tender. Bursting with the natural sweetness of ripe mango and a medley of chopped nuts, this gluten-free recipe combines almond flour and tapioca flour for a fluffy texture that’s perfect for any time of day. A hint of cinnamon and a touch of honey (or maple syrup for a vegan option) add depth and warmth, while melted coconut oil and unsweetened almond milk ensure every bite is melt-in-your-mouth moist. Ready in just over an hour, this easy-to-make bread is dairy-free, refined sugar-free, and packed with flavor, making it an excellent choice for breakfast, a mid-day snack, or even dessert. Serve it plain, toasted, or with your favorite spread for a slice of tropical indulgence!
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Recipe Information
Ingredients
- 200 grams Ripe mango (mashed)
- 200 grams Almond flour
- 50 grams Tapioca flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 2 Eggs
- 75 grams Honey (or maple syrup for vegan option)
- 60 milliliters Unsweetened almond milk
- 50 grams Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 75 grams Chopped nuts (e.g., walnuts, pecans, or almonds)
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan (8x4 inch) with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, baking soda, and ground cinnamon. Whisk together to ensure the dry ingredients are evenly mixed.
In a separate bowl, whisk together the eggs, mashed mango, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
Fold in the chopped nuts, mixing them evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy this moist mango and nut bread as is or with a spread of your choice!
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 101.5 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 729 mg | 56% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 900 mg | 19% | |
*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.
