Sweet & Sunny Mango Bread
This Mango Bread recipe is an easy and delicious way to capture the taste of summer. It's perfect for beginners, a quick treat, or a thoughtful homemade gift.
Equipment
- Loaf pan 9x5 inch
- Whisk
- Mixing bowls one large, one smaller
- Wire rack
- toothpick
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The backbone of our delicious bread.
- 1 cup granulated sugar For that perfect touch of sweetness.
- 1.5 teaspoons baking powder To give our bread a lovely, light rise.
- 1 teaspoon ground cinnamon A warm hug of flavor that complements the mango beautifully.
- 0.5 teaspoon salt Just a pinch to balance out all that sweetness and enhance the flavors.
Wet Ingredients
- 2 large eggs These help bind everything together and add richness.
- 0.5 cup melted butter For moisture and a wonderful buttery taste.
Main Ingredients
- 2 cups cubed mango The star of the show! Use ripe, sweet mangoes for the best flavor. diced small
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.1.5 cups all-purpose flour
- In a separate, smaller bowl, whisk the eggs and stir in the melted butter.1.5 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.1.5 cups all-purpose flour
- Gently fold in the diced mango.1.5 cups all-purpose flour
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
This recipe can be customized with nuts, citrus zest, or other spices. Store cooled bread tightly wrapped or in an airtight container for up to 3-4 days at room temperature, or freeze for up to 3 months.