Mango Macadamia Nut Bread
Bursting with tropical flavors and a delightful crunch, this Mango Macadamia Nut Bread is the ultimate treat for breakfast, brunch, or dessert. Made with ripe, juicy mangoes and buttery chopped macadamia nuts, this moist quick bread brings a taste of the tropics to your table. A touch of cinnamon adds warmth, while yogurt ensures a soft, tender crumb. Perfectly sweetened with a mix of granulated and brown sugars, the bread strikes the ideal balance between indulgence and comfort. Simple to prepare in just 15 minutes of hands-on time, this recipe bakes to golden perfection in an hour, making it an effortless yet impressive option for gatherings or a cozy weekend bake. Whether served warm with a dollop of butter or enjoyed plain, every slice of this mango nut bread is a bite of paradise!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups ripe mangoes, peeled and diced
- 0.75 cups macadamia nuts, roughly chopped
- 0.75 cups plain yogurt
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
In another bowl, whisk together the granulated sugar, light brown sugar, and melted butter until smooth.
Add the eggs, one at a time, to the sugar and butter mixture, whisking well after each addition. Stir in the vanilla extract and plain yogurt until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing.
Fold in the diced mangoes and chopped macadamia nuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Mango Macadamia Nut Bread on its own or with a spread of butter. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 238 mg | 5% | |
*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.
