Mango Macadamia Bread
Dive into tropical indulgence with this moist and flavorful Mango Macadamia Bread, a perfect fusion of juicy ripe mangoes, buttery macadamia nuts, and a hint of coconut for an optional tropical twist. Infused with warm cinnamon and a tender crumb, this quick bread strikes the right balance between sweet and nutty, making it ideal for breakfast, brunch, or an afternoon snack. The addition of buttermilk ensures an irresistibly moist texture, while the golden crust bakes to perfection in under an hour. Whether you’re savoring it fresh or storing it for the week, this easy-to-make loaf is sure to brighten your day with every slice. Perfect for mango lovers and those seeking a unique bakery-style treat, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 0.5 cups Vegetable oil
- 0.5 cups Buttermilk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Ripe mango, peeled and diced
- 0.75 cups Macadamia nuts, roughly chopped
- 0.25 cups Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, combine the granulated sugar, light brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix to avoid a dense bread.
Fold in the diced mango, chopped macadamia nuts, and shredded coconut (if using) using a rubber spatula. Ensure the mix-ins are evenly distributed 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 in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 260.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 421 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1686 mg | 36% | |
*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.
