Before heading to work this week, I needed to use up some of my mangoes. I decided to make mango bread, a simple tasting loaf with hints of cinnamon and chunks of mango in it. I also added some shredded coconut for a bit of crunch.
If I had time, I would’ve added a streusel topping for an even tastier loaf, but I had to go to work.
This recipe is so simple. If you can’t see the recipe via email, please see the site link below.
- 2 C flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 C sugar
- 3 eggs
- 3/4 C. oil
- 2 C. mango, peeled and diced
- 1/4 C. unsweetened shredded coconut
- 1/4 C. raisins or nuts (optional)
- Mix all the dry ingredients together
- Mix the eggs and oil together
- Mix the dry ingredients into the oil mixture and combine thoroughly
- Stir in the mangoes, shredded coconut
- Stir in the raisins or nuts (optional)
- Pour into a greased loaf pan and bake at 350 for 1 hour and 5 minutes or until toothpick comes out clean. Every oven is different so keep an eye on your loaf at the end!
Keep an eye on the loaf especially at the one hour mark. It could be done at 1 hour or 1 hour 10 minutes. Use a toothpick to insert into the bread to ensure it is cooked inside. For an even tastier loaf, consider making a streusel topping if you have time. Adapted from Hawaii's Best Quick & Easy Recipes by Jean Watanabe Hee, Mango Bread, pg. 102.
I’m glad I made this mango bread because it was one hell of a week! That’s why I couldn’t post until today…
Last week was one of my busiest at work and it included 12-hour night shifts. Of course my son got the stomach flu, I got food poisoning, and to top it off, I just survived a mega migraine.
On a lighter note, I am glad I got to stay at an awesome hotel this week (TownPlace Suites – Marriott) with my family and that we are all feeling better again. We are especially looking forward to a wonderful President’s Day weekend! I can’t wait.