Mango Bread
This mango bread is super moist and tastes incredible! It has flavors of honey, cinnamon, lemon, and coconut if you choose. It's the perfect treat to serve with tea in the morning or afternoon.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (75g) granulated sugar
- 6 tablespoons (75g) brown sugar
- 1 large egg
- 1 cup buttermilk* see 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
- ½ cup shredded coconut, sweetened or unsweetened, optional
Instructions
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Preheat oven to 350°F/175°C. Butter a 9x5-inch loaf pan.
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In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
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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 and shredded coconut, if using. Pour the batter into prepared loaf pan.
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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.
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Bread can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
Recipe Notes
*Buttermilk substitution: Use regular whole milk instead, and replace 1 tablespoon of the milk with lemon juice or white vinegar (1 cup total). Stir together and let sit for 5 minutes until it has a curdled appearance.