Deliciously Moist Mango Bread
If you have a couple of ripe mangoes in your kitchen, you should try this fun and healthy recipe. The bread is incredibly moist, the recipe is basic, and the mangoes are an unexpected but delicious addition. Mango bread is great for breakfast, as dessert, or a sweet snack. Just toast it and spread a little butter or margarine, and maybe add a little honey for total and complete decadence. A few notes for this recipe: chop the mangoes into medium-sized chunky pieces so they maintain some of their consistency inside the bread.
- 2 cups whole wheat flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon cloves
- 1 teaspoon Jamaican allspice
- ½ teaspoon salt
- 1½ cups sugar
- 3 eggs
- ½ cup vegetable oil
- ½ cup melted organic butter, or vegetable margarine
- 2 cups partly mashed, partly diced mangos
- ½ chopped macadamia nuts
Preheat oven to 350 degrees.
Grease and flour two loaf pans.
Combine flour, baking soda, cloves, allspice, salt, and sugar into a medium-sized bowl.
Beat eggs in a large bowl, then add the oil and butter, beating for approximately 5 minutes. Slowly add the dry ingredients, beating constantly. When mixture is well combined, add mangoes. Once everything is well combined, fold in macadamia nuts.
Pour batter into baking pans and bake for 45-55 minutes, or until a knife inserted comes out clean. When bread is finished cooking, remove and allow to cool in pan for 10 minutes. Then remove from pan and allow it to cool on wire racks. Serve warm.