Mango Coconut Bread
From nlo209 17 years ago
- 45 minutes to make
- Serves 8
This slightly spongy, firm-textured loaf stays moist because of the mango puree.
Ingredients
- 3/4 cup whole-wheat flour shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 tsp. salt shopping list
- 2 tsp. baking powder shopping list
- 1 tsp. baking soda shopping list
- 2 eggs, lightly beaten shopping list
- 2 tbsp. vegetable oil shopping list
- 1/3 cup honey shopping list
- 3/4 cup whole-bran cereal shopping list
- 3/4 cup dairy sour cream shopping list
- 1 large ripe mango, peeled, pureed shopping list
- 1 tsp. grated orange zest shopping list
- 1/3 cup flaked coconut shopping list
How to make it
- Preheat oven to 350ºF. Grease a 9"x5" loaf pan.
- In a large bowl, combine whole-wheat flour, all-purpose flour, salt, baking powder and baking soda. In a medium bowl, combine eggs, oil, honey, bran cereal, sour cream, mango, orange zest and coconut.
- Add egg mixture to dry ingredients. Stir only enough to moisten. Spoon into greased pan; smooth top.
- Bake in preheated oven 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes. Turn out onto rack; cool completely. Let bread stand about 2 hours to set before slicing
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