Mango Swirl Bread
Indulge in the tropical allure of Mango Swirl Bread, a soft and fluffy homemade bread infused with the vibrant sweetness of ripe mangoes. This eye-catching loaf features tender layers of golden dough intertwined with a luscious swirl of mango puree, creating a stunning marbled effect in every slice. Perfect for breakfast, an afternoon snack, or even a unique dessert, this bread is as versatile as it is delicious. The recipe combines simple pantry staples like all-purpose flour, warm milk, and yeast with the exotic flavor of mango, elevating your baking game with a touch of paradise. Easy to make yet impressively beautiful, this Mango Swirl Bread is sure to delight your taste buds and become a family favorite. For an extra treat, dust it with powdered sugar before serving!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk
- 0.25 cup Unsalted butter (melted)
- 1 whole Large egg
- 1 cup Mango puree (fresh or canned)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.
In a separate bowl, combine the warm milk, melted unsalted butter, and egg. Stir until fully blended.
Gradually add the wet ingredients into the dry ingredients, mixing until the dough begins to form.
Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–1.5 hours or until it doubles in size.
Punch down the risen dough, then roll it out into a rectangle (roughly 12x18 inches).
Spread the mango puree evenly over the dough, leaving a 1-inch border around the edges.
Roll the dough tightly from the longer side, forming a log. Pinch the seam to seal.
Using a sharp knife, slice the log lengthwise down the center to expose the layers, leaving one end intact.
Carefully twist the two halves together, creating a spiral pattern, and tuck the ends under.
Place the twisted dough into a greased 9x5-inch loaf pan, cover, and let it rise again for 30–45 minutes or until puffy.
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 127.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 425 mg | 33% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1376 mg | 29% | |
*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.
