Mango bread loaf is the best use for this season's mangoes! Soft and moist, and bursting with bright mango and warm cinnamon flavors, it makes a delicious breakfast or midday snack.
After re-shooting my mango royale yesterday, I had a few pieces of fruit that were ripening fast and needed to be used ASAP. I thought of turning them into mango and cream cheese turon, but since I haven't posted any baked goods lately, I decided on a mango loaf instead.
Good thing I did; this quick bread is the best use of mangoes ever! It came out soft, moist, and bursting with bright mango and warm cinnamon flavors; I might have swooned a little.
And not only is it hearty and flavorful, but it's also simple to make. It's all a matter of stirring the ingredients together, and you don't even need a mixer!
You can easily bake one or two loaves to bring to potlucks or to give out as homemade gifts. But why would you? They're the perfect breakfast or any time of the day snack; you'll want to keep all the yummy slices to yourself. No judgment here. 😉
- Sprinkle the top with a streusel topping before baking for an extra layer of sweetness and crunch.
- Swap the mangoes with peaches or strawberries and the raisins with walnuts or cashews for variety.
If you’re serving for a crowd or want an on-the-go snack, you can bake the batter in muffin tins instead of a loaf pan for convenient individual servings
How to freeze and store
- The quick bread will keep at room temperature for up to four days. Place on a plate and cover tightly with plastic film or store in an airtight container.
- It will keep in the freezer indefinitely but is best consumed within 3 to 4 months. Wrap the whole loaf or each slice individually in aluminum foil and transfer in a resealable bag, squeezing out as much air as possible.
- To serve, thaw at room temperature for about 20 to 30 minutes for slices or 2 to 3 hours for a whole loaf.
- 2 cups flour
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup oil
- 2 eggs
- 3 Manila mangoes (about 2 ½ cups), peeled and chopped
- ½ cup raisins
- 1 tablespoon lemon juice
- 1 9 x 5 Loaf Pan
- Preheat oven to 350 F.
- Grease a 9 x 5 loaf pan and set aside.
- In a bowl, combine flour, sugar, ground cinnamon, baking soda, and salt. Whisk together until well-distributed.
- In a small bowl, combine oil and eggs. Beat until well-blended and add to flour mixture.
- Add mangoes, raisins, and lemon juice. Mix well.
- Pour mixture into the prepared loaf pan and bake in the preheated oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool before slicing.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”