Fresh Mango Bread

I have nicknamed this bread Crazy Face Mango Bread.  Why?  Because every time I tell someone what this treat is- Fresh Mango Bread, they make a crazy face.  I don’t even mention that it’s made with whole wheat flour and also has grated apples (and golden raisins… shhhh!).  That might just send them over the top!

I bet you’re making a crazy face right now.  I’m sure you are…  But this bread is great!  Turn that crazy face into action and whip up a loaf for yourself!  With the flavors of ginger and cinnamon, and the surprise pieces of fresh mango, this bread is perfect with tea for breakfast or an afternoon snack.

I found myself with loads of fresh mango that I had gotten for a steal.  I had already treated myself to mango sorbet.  With thoughts of fresh mango margaritas swirling through my head, I thought I better be good, and make a whole grain breakfast bread.  I was pleasantly surprised.  This bread is delicious warm from the oven, and amazingly enough, tastes even better the next day.

Try. Please.  I wouldn’t let you down.

Fresh Mango Lime Bread

adapted from Baking a la Mrs. Greenspan

Print this Recipe!

3 large eggs

3/4 cup flavorless oil such as canola or safflower old

2 1/2 cups white whole wheat flour (of course you can use all-purpose if you like)

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup (packed) light brown sugar

1 to 1 1/4 cup diced mangos from 1 large peeled and pitted mango

1 cup grated apple from 1 peeled Granny Smith apple

3/4 cup moist and plump golden raisins

grated zest of 1/2 lime

Center a rack in the oven and preheat the oven to 350 degrees F.  Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess.  Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other.  This extra insulation will keep the bottom of the bread from over baking.

Whisk the eggs and the oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.  Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.  Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.  Stir in the mango, apples, raisins and zest.  Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean.  If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent.  Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding.  Invert and cool to room temperature right side up on the rack.

51 thoughts on “Fresh Mango Bread

  1. I love mango bread. In fact, I ‘ll be posting on one soon. I made it 4 times in March and April when we had company visiting (that’s what happens when you live in SOCAL and family lives in Northeast). It was a huge hit every time, as I’m sure yours is!

  2. You didn’t get a crazy face from me — I think this looks great! I love that there’s some whole wheat flour in there too. Yum.

  3. What I like about this bread is clear in the first photo: you can still see mango in the bread! I’d had a loaf of mango bread given to me before along with a loaf of banana bread. I was initially excited and then woefully disappointed when I couldn’t tell them apart since they both tasted only like the spices in the bread and in no way like the fruit they contained. I’ll have to give your bread a try because my wife and I love mangoes too much and this bread sounds like it ought to be a hit.

  4. You haven’t let me down yet. I tried out the ice cream cupcake recipe for my mom’s birthday the other day, and they were moderately successful (just moderately because mine were kind of messy).

    I love mangos. I like apples. I like all of the ingredients in this bread. So why not try it out?

  5. I’ve been waiting to make this bread ever since I got it! Yours looks really great. Since I am out of fresh mangoes right now, do you think I could use canned mangoes?

  6. Jen- When I made this it made just one loaf. I know what you mean though, sometimes a recipe will have lots of batter and require two pans. This made just one loaf though- Enjoy!!

  7. Sounds yummy! I will definitely try making this one over the weekend. Just a quick question — does this make one loaf or two? (I tried one of your other breads, and wasn’t prepared for it to make 2 loaves because it wasn’t indicated in the recipe.)

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