Mango Bread
This is an easy mango bread with fresh mango, raisins, and spices. The batter is mixed by hand, no mixer needed. The cake-like bread is moist, sweet, and very easy to make.
I’ve been taking advantage of late-season mangoes and decided to use some to make this mango bread recipe which is quick and easy.
Ingredients
- Large eggs
- Canola oil
- All-purpose flour
- Granulated white sugar
- Light brown sugar
- Baking powder
- Baking soda
- Ground ginger
- Ground cinnamon
- Salt
- Diced mangos
- Moist plump golden raisins
Recipe Instructions
Preheat the oven to 350°F. This recipe makes on 8×4” loaf. Be sure to grease the pan with cooking spray or butter.
You will also need two baking sheets. Stack them and then place the loaf pan on top. This will prevent the bread from overbaking.
In a bowl, whisk the eggs and oil. In a large bowl, whisk the flour, white sugar, brown sugar, baking soda, baking powder, spices, and salt.
Add the wet ingredients to the dry ingredients stir until combined. Fold in in the mango and raisins. The batter mixture will be very thick.
Transfer the batter to the prepared loaf pan. Bake the bread at 350°F for about an hour and a half. Halfway through the baking time, tent the bread with foil to keep the top from browning too fast.
Cool the bread on a wire rack before slicing and serving.
Taste and Texture
Like most quick breads, this bread is more like a cake in texture. It’s incredibly moist and filled with soft mangoes, plump raisins and fall spices.
Foil Tent Recommendation
Because this cake cooks for a long time, I recommend creating a loose foil tent halfway through baking that covers the loaf to prevent the top of the cake from browning too much. It will also keep the crust of the bread from being too hard or dry.
I love the flavor of this bread – the mango releases a little juice flavoring the bread. Each bite has pieces of mango which I really enjoyed.
More Easy Bread Recipes
You might also like my post with lots of recipes for leftover fruit.
Mango Bread
Ingredients
- 3 large eggs
- 3/4 cup canola oil
- 2 1/2 cups all purpose flour
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups diced mangos
- 3/4 cup moist plump golden raisins
Instructions
- Preheat the oven to 350°F. Grease an 8 x 4 inch loaf pan. Stack two baking sheets. Place loaf pan on top of the stack. (This extra insulation will keep the bottom of the bread from overbaking).
- Add eggs and oil to a mixing bowl and whisk together. In a separate large mixing bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
- Pour the wet ingredients over the dry and mix until everything is evenly combined. The batter will be very thick. Stir in the mango and raisins.
- Pour batter into prepared pan. Place into oven and bake for about 90 minutes. Halfway through baking, place a loose foil tent over top of cake. This will keep the top of the cake from browning too fast.
- Allow cake to cool before serving and eating.
Could I use peaches instead of mangos is the bread?
We have not tested this bread with peaches!
Looking forward to making this. I just need to get fresh mangos. 🙂