The tropical flavors of mango and coconut enliven classic fall spices and chopped walnuts, lending complex flavor to an otherwise simple recipe. Todd Coleman
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren’t available. This recipe first appeared in our Jan/Feb 2013 issue along with Victoria Pesce Elliott’s article Parcel-Post Food Gifts.
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren’t available.
Yield: makes 1 LOAF
Ingredients
- 1⁄3 cup vegetable oil, plus more for greasing
- 1 1⁄2 cups flour, plus more for dusting
- 3⁄4 tsp. baking soda
- 1 tsp. cinnamon
- 1⁄2 tsp. freshly ground nutmeg
- 1⁄2 tsp. salt
- 1 cup sugar
- 2 eggs, plus 1 yolk
- 1⁄2 cup mango purée
- 1⁄2 tsp. vanilla extract
- 1 large very ripe mango, peeled, seeded, and cut into 1/4″ dice (about 2 cups)
- 1⁄2 cup chopped walnuts
- 1⁄2 cup shredded unsweetened coconut
Instructions
- Heat oven to 350°. Grease a 9″ x 5″ loaf pan with oil, and dust with flour; set aside. Whisk flour, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango purée, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan. Bake until a toothpick inserted into bread comes out clean, about 1 hour 20 minutes.
