This simple mango bread is soft, plush and fruity with chunks of mango, chewy coconut and flecks of lime zest. Great for breakfast or brunch or an after-school snack.
8½ x 4½" loaf pan or other sizes (adjust baking temperatures
mini muffin tins different baking times for different sizes
Ingredients
3cupsall purpose flourdivided
1cup sugar
4teaspoonsbaking powder
½teaspoonbaking soda
1teaspooniodized salt
1½cupswhole milk
1largeegg
2tablespoonsvegetable oil
1teaspoonvanilla, almond or coconut extractyour choice
2teaspoonslime zest
½cupmango pureefrom about ½ a mango.
1 cupfinely diced mangoplus more for garnish, optional
½cupsweetened flaked coconut
Instructions
Preheat the oven to 350° F. Spray a loaf pan with nonstick spray and cut a piece of parchment paper the size of the bottom of the pan. Lay the parchment in the pan and spray again. Set aside.
For muffins: line a muffin tin with liners and spray with vegetable spray set aside.
In a large bowl, combine 3 cups all purpose flour, 1 cup sugar, 4 teaspoons baking powder. ½ teaspoon baking soda, 1 teaspoon iodized salt. Whisk until evenly combined. Set aside.
In a small bowl or 2 cup measuring cup, combine 1½ cups whole milk, 1 large egg, 2 tablespoons vegetable oil, and 1 teaspoon vanilla, almond or coconut extract, 2 teaspoons lime zest. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir until no dry bits are left. Stir in the ½ cup mango puree until well mixed. Add the 1 cup finely diced mango and½ cup sweetened flaked coconut. Stir to combine.
FOR MANGO BREAD:
Fill the loaf pan ¾ full with the batter and lay sliced or diced mango bits over the surface (optional). Bake the bread for 45 -55 minutes or until a cake tester comes out clean.
FOR MANGO MINI MUFFINS:
Fill the muffin tins ¾ full with the batter and bake for 18-20 minutes
Let the bread and muffins rest in the pan for 5 minutes before transferring to a wire rack to continue cooling.