Mango Bread

This Easy Mango Bread is a quick bread that is perfect for breakfast, brunch, or snack time. Not too sweet but filled with mango chunks, this quick bread is fruity and tropical.

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 219kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
2 cups cubed mango diced small

Instructions

Preheat the oven to 350ºF. Grease a loaf pan or line with parchment paper.
In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
In another bowl, mix together the eggs and butter.
2 eggs, 1/2 cup melted butter
Add the butter mixture to the dry ingredients and mix until mostly combined. Add the mango and stir together just until combined.
2 cups cubed mango
Transfer the batter to the prepared loaf pan. (The batter is thick, just spread it as evenly as possible.)
Bake in the preheated oven for 60 minutes, or until a tester inserted in the middle comes out clean.
Cool completely before cutting into slices.

Notes

You can use fresh or frozen mango. If using frozen mango, you’ll want to cut the pieces into a smaller dice to be evenly distributed through the bread.

This bread doesn’t rise a lot, so keep this in mind when choosing a loaf pan. My 9x5-inch loaf pan produces a thinner, wider loaf, so I prefer my 1 pound loaf pan that is 8.5x4.5-inches.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition