Mango Bread

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 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

  • 13 cup vegetable oil, plus more for greasing
  • 1 12 cups flour, plus more for dusting
  • 34 tsp. baking soda
  • 1 tsp. cinnamon
  • 12 tsp. freshly ground nutmeg
  • 12 tsp. salt
  • 1 cup sugar
  • 2 eggs, plus 1 yolk
  • 12 cup mango purée
  • 12 tsp. vanilla extract
  • 1 large very ripe mango, peeled, seeded, and cut into 1/4″ dice (about 2 cups)
  • 12 cup chopped walnuts
  • 12 cup shredded unsweetened coconut

Instructions

  1. 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.