This bread goes perfectly with my afternoon coffee breaks. Yes – I take an afternoon break, and you should too. You deserve one.
Let’s talk about how amazing the bread is. For starters, it is super-duper moist, which makes it more like a cake than bread. It has some unique flavors that will surprise you in every bite – cinnamon, honey, lemon zest, and sweet mangos, and after 3 days in room temperature, it’s still so moist, like it’s fresh out of the oven.
Before you make the bread, taste the mangos to see if they taste good. It might sound weir, but if they are sour, the bread won’t taste as good.
Making this mango bread is super easy. 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 just until combined, then add chopped mangos. You don’t want to overmix the batter, because 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, so I’m gonna do something about it.
- 1 3/4 cups (250 g/8.8 oz) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (75 g/2.6 oz) granulated sugar
- 6 tablespoons (75 g/2.6 oz) brown sugar
- 1 large egg
- 1 cup buttermilk (read note for substitution)
- 1/3 cup canola oil (or vegetable, safflower)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest , optional
- 1 cup mangos , peeled and chopped into cubes
- Preheat oven to 350F/175C. Butter a 9x5-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.
- Buttermilk substitution: Take a measuring cup (one cup) and pour 1 tablespoon of white vinegar or lemon juice in it. Add milk until it reaches the top/one cup. Stir and let sit for 5 minutes.
- 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.