Quick Mango Bread Loaf
Prep time: 20 mins
Cooking time: 1 hour 5 mins
Serves: 8
Coconut Crumble (optional):
- 30g (¼ cup) plain flour
- 15g (3 tablespoons) shredded coconut
- 22g (1 ½ tablespoons) vegan butter, melted and cooled
- 19g (1 ½ tablespoons) sugar
Mango Bread:
- 280g (2 ¼ cups) plain flour
- 150g (¾ cup) sugar
- 3 teaspoons baking powder
- ⅛ teaspoon turmeric powder, optional for colour
- Pinch of salt, optional
- 300g (~1 ¼ cups) mango puree, approx 2 large very mangos
- 85g (⅓ cup) dairy-free milk
- 85g (⅓ cup) oil
- 1 tablespoon lemon juice, or apple cider vinegar, optional
- 1 teaspoon vanilla extract
- 120g (~¾ cup) diced mango, optional, approx 1 small mango
Method to Make the Crumble Topping (Optional):
- Mix together all the ingredients for the crumb topping in a small bowl until combined. Set aside in the fridge until needed.
Method to Make the Mango Bread:
- Preheat your oven to 180°C. Line a 20 cm loaf pan with baking paper.
- Add all the dry ingredients (flour, sugar, baking powder and, if using, turmeric and salt) to a large bowl and whisk until well combined. Add the wet ingredients (mango puree, milk, oil, lemon juice and vanilla) and mix until just combined. Don't overmix the batter.
- Add the diced mango to the batter and gently fold through. Pour the batter into your prepared pan. If you made a crumble, sprinkle it on top.
- Bake the loaf for 60-70 minutes. It's ready when you can insert a toothpick in the middle and there's no wet batter on it. This is a moist bread so some crumbs on your toothpick are fine. Let the loaf rest in the pan for 15 minutes then transfer to a wire rack to completely cool.
This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!
