American•healthy
Mango Nut Bread
There is nothing like fresh baked bread for breakfast. This low fat bread uses one of my favorite tropical fruits, the mango. The addition of coconut flakes gives this bread a tropical flair. I love
- Prep time
- --
- Cook time
- Not listed
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup mango purée (about 2 ripe mangos)
- 1 cup all purpose flour
- 1 cup unbleached whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup chopped walnuts
- 1/4 cup coconut flakes
- 1 large egg (beaten)
- 2 tbsp melted butter or margarine
Instructions
- 1
Preheat oven to 325°.
- 2
Puree mango in a blender until smooth.
- 3
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
- 4
Mix well.
- 5
Add nuts and coconut and mix to combine.
- 6
In a medium bowl, mix eggs, melted butter and puréed mango.
- 7
Add to the flour mixture and stir until just blended.
- 8
Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Cool for about 10 minutes.
- 10
Remove loaf from pan and let it cool before slicing.