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Deliciously studded mango raisin loaf of bread is your new favorite baked treat! Smooth, moist and full of bright warm mango and cinnamon flavors, it is ideal for breakfast or a mid-day snack.
Now that I'm blogging full time and my cooking is no longer limited to just weekends, I've been slowly updating photos on my two blogs that are, um, ugly. I have a lot to learn and, to this day, I still struggle with my food photography, but I would like to think that I have learned a little these past three years and now I can give these old photos better justice.
Anyway, after re-shooting my mango royale yesterday, I had a few pieces of fruit that were ripening quickly and should be used as soon as possible. I thought about turning them into mango turon and cream cheese, but since I haven't posted any baked goods lately, I decided on mango bread.
Good thing I did, this quick bread is the best use of mangoes! It came out so smooth, moist and full of shiny mango and warm cinnamon flavors; I might have passed out a little.
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And not only is it hearty and tasty, but this mango bread is also easy to make. It's all a matter of mixing the ingredients and you don't even need a mixer!
You can easily bake a batch, or two, to take with you to shared meals or to give away as homemade gifts. But why would you do it? They are the perfect breakfast, or any snack at any time of the day, you will want to keep all the delicious slices for yourself. There is no judgment here. 😉
Make two or three loaves at a time and freeze them whenever a craving for bread occurs!
How to freeze and store
- Quick bread will stay at room temperature for up to four days. Place on a plate and cover tightly with plastic wrap or store in an airtight container.
- It will keep in the freezer indefinitely, but is best consumed in 3-4 months. Wrap the entire loaf or each slice individually in aluminum foil and transfer them to a ziplock bag, squeezing out as much air as possible.
- To serve, defrost at room temperature for about 20 to 30 minutes for slices or 2-3 hours for a whole loaf.
Do you want more ways to enjoy mango? Check out this Thai-inspired mango salad with lime dressing or these sweet mango chicken skewers for delicious lunch ideas.
Fresh mangoes, raisins, and warm cinnamon make this mango bread the perfect sweet! Try this simple breakfast recipe for a snack anytime.
Keyword: Dessert Bread, Mango Bread
- 2 cups flour
- 1 cup of sugar
- 2 teaspoons of cinnamon
- 2 teaspoons of baking soda
- 1/2 teaspoon salt
- 3/4 cup oil
- 2 eggs
- 3 Manila mangos (about 2 1/2 cups), peeled and chopped
- 1/2 cup raisins
- 1 tablespoon of lemon juice
Grease a 9 x 5 bread pan and set aside.
In a bowl, combine the flour, sugar, ground cinnamon, baking soda, and salt. Whisk until well distributed.
In a small bowl, combine the oil and eggs. Whisk until well blended and add to flour mixture.
Add mangoes, raisins, and lemon juice. Mix well.
Pour mixture into prepared bread pan and bake in 350 F oven for about 50 minutes to 1 hour or until toothpick inserted in medium comes out clean.
Remove from the oven and let cool before cutting.
Calories: 391kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 389 mg | Potassium: 110mg | Fiber: 2g | Sugar: 22g | Vitamin A: 55 IU | Vitamin C: 1.1mg | Calcium: 16mg | Iron: 1.7mg