This is an easy mango flavored quick bread. The batter is mixed by hand, no mixer needed. The cake-like bread is moist and filled with sweet mango pieces.
I’ve been taking advantage of late-season mangoes and decided to use some to make this mango quick bread.
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.
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.