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Easy Mango Bread

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4.3 from 76 reviews

This Easy Mango Bread is a moist, flavorful sweet bread bursting with tropical mango chunks, warm cinnamon, shredded coconut, and crunchy pecans. Perfect for breakfast, dessert, or a snack, it’s simple to make and sure to become an addictive favorite among family and friends.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup vegetable oil
  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract

Add-ins

  • 2 cups chopped mango
  • 1/2 cup chopped pecans
  • 2/3 cup shredded coconut

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour a loaf pan or spray it with nonstick baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, ground cinnamon, and salt until well combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, eggs, sugar, light brown sugar, and vanilla extract until smooth and combined.
  4. Combine Mixtures: Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined, making sure not to overmix.
  5. Fold in Add-ins: Fold in the chopped mango, chopped pecans, and shredded coconut carefully to distribute evenly throughout the batter.
  6. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool and Remove: After baking, let the bread cool in the pan for 5-7 minutes. Then invert the loaf onto a cooling rack or plate to remove it from the pan and cool completely before slicing.

Notes

  • You can substitute toasted coconut flakes if preferred for added flavor and texture.
  • If using frozen mango, thaw and drain any excess liquid before folding into the batter.
  • Make sure not to overmix the batter to keep the bread tender.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate for longer shelf life.
  • Feel free to replace pecans with walnuts or your favorite nuts.

Find it online: https://yumfoodusa.com/easy-mango-bread/