This bread goes perfectly with my afternoon coffee breaks. It’s tastes incredible on its own and is super moist. It really feels like a mix between a cake and a bread and has some unique flavors, like cinnamon, honey, lemon zest, and sweet mangos. Even after 3 days at room temperature, it still tastes incredible!
How to make mango bread
- Combine the dry ingredients. Sift together flour, baking soda, salt and cinnamon. Add the sugars and mix until combined
- Combine the wet ingredients. Whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined.
- Mix together. Pour the wet ingredients into the dry ingredients and mix just until combined.
- Add the chopped mangos. Do this gently with a rubber spatula – overmixing can make the bread tough and dense.
- Bake. Pour the batter into prepared loaf pan and bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean.
- Cool. Cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely
Optional tip: You can add ½ of cup of sweetened or unsweetened shredded coconut to the batter or sprinkle some on top of the cake before baking.
Tips for making mango bread
- Use sweet, ripe mango. If your mango is sour, the bread will not taste good.
- Don’t overmix the batter. This can make the bead tough and dense. Simply mix the ingredients gently until completely combined.
- Don’t overbake the bread. Remove the bread from the oven as soon as a toothpick inserted into the center of the bread comes out clean. Overbaking will make the bread dry.
More of my favorite breads and loaf cakes
- White and Dark Chocolate Marble Cake: Two rich batters swirled together for an amazing cake.
- Maple Banana Bread: Made with real maple syrup and a crunchy nut topping.
- Pumpkin Bread: The perfect bread for the fall season.
- Chocolate Pecan Espresso Cake: The perfect way to get you morning pick-me-up.
- Mom’s Honey Cake: Incredibly moist and busting with honey flavor.
Mango Bread
This mango bread is super moist and tastes incredible! It has flavors of honey, cinnamon, lemon, and coconut if you choose. It's the perfect treat to serve with tea in the morning or afternoon.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (75g) granulated sugar
- 6 tablespoons (75g) brown sugar
- 1 large egg
- 1 cup buttermilk* see note for substitution
- ⅓ cup canola oil (or vegetable, safflower)
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- ½ teaspoon grated lemon zest, optional
- 1 cup mangos, peeled and chopped into cubes
- ½ cup shredded coconut, sweetened or unsweetened, optional
Instructions
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Preheat oven to 350°F/175°C. Butter a 9×5-inch loaf pan.
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In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
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In a medium bowl, whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped mangos and shredded coconut, if using. Pour the batter into prepared loaf pan.
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Bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely.
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Bread can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
Recipe Notes
*Buttermilk substitution: Use regular whole milk instead, and replace 1 tablespoon of the milk with lemon juice or white vinegar (1 cup total). Stir together and let sit for 5 minutes until it has a curdled appearance.
