Mango Bread

Name: Mango Bread
Total time: PT0D0H0M
Yield: makes 1 LOAF
Ingredients: 1 ⁄ 3 cup vegetable oil, plus more for greasing; 1 1 ⁄ 2 cups flour, plus more for dusting; 3 ⁄ 4 tsp. baking soda; 1 tsp. cinnamon; 1 ⁄ 2 tsp. freshly ground nutmeg; 1 ⁄ 2 tsp. salt; 1 cup sugar; 2 eggs, plus 1 yolk; 1 ⁄ 2 cup mango purée; 1 ⁄ 2 tsp. vanilla extract; 1 large very ripe mango, peeled, seeded, and cut into 1/4" dice (about 2 cups); 1 ⁄ 2 cup chopped walnuts; 1 ⁄ 2 cup shredded unsweetened coconut

Serves
makes 1 LOAF

TODD COLEMAN

This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available. This recipe first appeared in our Jan/Feb 2013 issue along with Victoria Pesce Elliott's article Parcel-Post Food Gifts.

Ingredients

¹⁄₃ cup vegetable oil, plus more for greasing
1 ¹⁄₂ cups flour, plus more for dusting
³⁄₄ tsp. baking soda
1 tsp. cinnamon
¹⁄₂ tsp. freshly ground nutmeg
¹⁄₂ tsp. salt
1 cup sugar
2 eggs, plus 1 yolk
¹⁄₂ cup mango purée
¹⁄₂ tsp. vanilla extract
1 large very ripe mango, peeled, seeded, and cut into 1/4" dice (about 2 cups)
¹⁄₂ cup chopped walnuts
¹⁄₂ cup shredded unsweetened coconut

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Instructions

Step 1

Heat oven to 350°. Grease a 9" x 5" loaf pan with oil, and dust with flour; set aside. Whisk flour, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango purée, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan. Bake until a toothpick inserted into bread comes out clean, about 1 hour 20 minutes.