Mango Bread
Chunks of ripe mango and a little cinnamon make a moist, tender quick bread. It makes one 8-by-4-inch loaf, about 8 slices or 2 per person. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Rinse mangoes under running water before peeling. Bake until a toothpick comes out clean so the eggs are fully cooked, and do not taste raw batter. Because the fresh fruit keeps the bread moist, refrigerate it after 2 days.
Allergens: wheat, egg
Equipment
- 8-by-4-inch loaf pan
- mixing bowls
- whisk
- rubber spatula
- knife
- cutting board
- instant-read thermometer
Ingredients (for 4 servings)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups ripe mango, peeled and diced (about 2 mangoes)
Directions
1. Heat the oven to 350°F. Grease an 8-by-4-inch loaf pan. Rinse the mangoes under running water, then peel and dice them.
2. Whisk the flour, baking soda, salt, and cinnamon in a large bowl.
3. In another bowl, whisk the eggs, sugar, oil, and vanilla until smooth.
4. Pour the wet mixture into the dry mixture and stir with a spatula just until a few streaks of flour remain. Fold in the mango.
5. Scrape into the pan and smooth the top. Bake 55 to 65 minutes until deep golden and a toothpick in the center comes out clean, or the center reads about 200°F (well above 160°F).
6. If the top browns too fast, lay a sheet of foil loosely over it for the last 15 minutes.
7. Cool in the pan 10 minutes, then turn out onto a rack and cool before slicing into 8 slices.
Skill taught
Mixing a quick bread gently and testing a loaf for doneness in the center.
Affordable substitution
Use thawed frozen mango chunks, patted dry and diced.
Optional variation
Fold in 1/2 cup chopped walnuts or shredded coconut with the mango (walnuts add a tree nut allergen).
Leftovers & storage
Wrap and keep at room temperature up to 2 days, then refrigerate at 40°F or below up to 5 more days. Freeze slices up to 3 months.