(Makes two 8 x 4-inch loaves or four 5 x 3-inch loaves)
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups diced ripe mangos
1/2 cup chopped walnuts (optional)
Preheat the oven to 350⁰ F. Grease loaf pans.
In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon.
In another bowl, whisk together the eggs, oil and vanilla.
Stir the egg mixture into the flour mixture. (The batter will be dry and stiff).
Fold in the mango and (optional) nuts.
Divide the batter evenly into the loaf pans.
Bake for 50 - 55 minutes for the larger loaves; 40 - 45 minutes for the mini loaves, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.
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This soft and moist mango bread is dotted with chopped sweet fresh mango with just a touch of warm cinnamon. It's great for breakfast, brunch or a midday snack with a cup of coffee.
GREAT FOR HOLIDAY GIFTS, BAKE SALES
Don't get plastic wrap or foil on your carefully made icings or glazes. The clear dome lids fit securely on the 1 lb pans for simple storing and packing, or for creating a nice look for gifted baked goods.
Plus, they're oven safe up to 400° for 1 hour, so you can bake and serve in the same tray!