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Mango Quick Bread

With the warm weather, beautiful flowers and bright springtime colors all around us, there’s a need for what comes out of the kitchen to match our surroundings.Breadpan

For a recent family gather, I tried this recipe for a delicious Mango Quick Bread.  I was pleased to serve up something a little “fresher” than your typical banana or zucchini bread. It was moist, delicious and full of flavor!Breadsliced


⅓ cup vegetable oil
1½ cups flour
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. freshly ground nutmeg
½ tsp. salt
1 cup sugar
2 eggs, plus 1 yolk
½ cup mango purée (1 large pitted mango in food processor)
½ tsp. vanilla extract
1 large very ripe mango, peeled, seeded, and cut into ¼” dice (about 2 cups)
½ cup chopped walnuts (can substitute almonds)
½ cup shredded unsweetened coconut


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.

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