Super moist fresh mango bread, with a touch of honey and cinnamon. The perfect treat to serve with tea in the morning or afternoon.
Lately I’ve been craving breads, muffins and tea cakes. I think it’s pretty obvious with all my muffin recipes, don’t you think? They are fast to make and go perfectly with my afternoon coffee breaks. Yes – I take an afternoon break, and you should too. You deserve one.
Another thing I love about quick breads is that the possibilities seem endless. You can make small changes in a basic recipe, add different combinations of add-ins, use different liquids, make different glazes etc. – and get a new, different, unique flavor every single time.
Let’s talk about the bread for a second. It is amazing. I know, I know, I say it about all my desserts, but I just can’t help myself. So you ask, why is this one amazing? Well, for starters it is super-duper moist, which makes it feel more like a cake than bread. What makes it really special is the myriad of unique flavors that will surprise you in every bite – cinnamon, honey, lemon zest, and sweet mangos.
Mango is one of my favorite fruits. I had a few mangos sitting on my counter, starting to get too ripe, so I decided to make bread, using my muffin recipe as a base, and added chopped mangos to the batter.
Some of the changes I made from my classic recipe include adding honey and brown sugar as well as using buttermilk as the liquid (if you don’t have buttermilk, use the recommended substitution in the recipe notes) – all which make the bread more moist. Moist cakes not only have great texture, but they also keep better for a longer time. After 3 days in room temperature, the mango bread was still moist, like it was fresh out of the oven.
Before you make the bread, taste the mangos to see if they taste good. It might sound like a weird tip, but once I didn’t taste the mangos before adding them to the batter and I didn’t realize they were sour (and not that tasty), which definitely affected the cake I made. This time, the mangos were perfectly sweet, soft and tasty, which resulted in a delicious cake.
To make the Mango Bread, mix all the dry ingredients in one bowl and all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix or fold just until combined. Add chopped mangos and fold gently just until combined. You don’t want to overmix the batter. The longer you mix, the more gluten that develops, resulting in tougher bread.
You can also add 1/2 of cup shredded coconut (sweetened is ok too) to the batter or sprinkle some on top of the batter before baking.
All this talk about mango bread is making it impossible for me to wait for my afternoon break. I want a slice of cake now, and I want it now!
- 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (75 grams or 2.6 ounces) granulated sugar
- 6 tablespoons (75 grams or 2.6 ounces) brown sugar
- 1 large egg
- 1 cup buttermilk (read note for substitution)
- ⅓ cup canola oil (or vegetable, safflower)
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- ½ teaspoon grated lemon zest (optional)
- 1 cup mangos, peeled and chopped into cubes
- Preheat oven to 350F/175C. Butter a 9×5-inch loaf pan.
- In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
- In a medium bowl, whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped mangos. Pour the batter into prepared loaf pan.
- Bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely.
– Bread can be stored in an airtight container at room temperature for up to 4 days.
– Bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
You know what else you should make?
Perfect Moist Banana Bread
Amazing Lemon Muffins