Mango bread loaf is a wonderful way to use this season’s mangoes. Soft and moist, with bright mango notes and a hint of warm cinnamon, it makes a satisfying breakfast or an afternoon snack.
After re-shooting a mango royale recipe, I had a few ripe mangoes that needed using right away. Instead of rolling them into turon, I decided to bake a loaf. The result was a reliably simple quick bread that highlights mango flavor: tender, moist, and subtly spiced with cinnamon. It’s easy to prepare and doesn’t require a mixer—just whisk, combine, and bake.
This mango loaf is versatile. It’s hearty enough for breakfast, but light and sweet enough for an anytime snack. The fruit keeps the crumb tender and adds a fresh, fruity brightness you won’t get from dried or canned fruit. I like to slice it thick with a smear of butter, or thin with tea or coffee alongside. It also travels well, so you can make an extra loaf for potlucks or to share with neighbors and friends.
New flavors
- Top the loaf with a streusel before baking for contrast: brown sugar, flour, cold butter, and a bit of cinnamon create a crisp, sugary crust.
- Substitute the mangoes with peaches or strawberries and swap raisins for chopped walnuts or cashews to change texture and flavor.
Quick tip
If you’re feeding a crowd or want portable portions, bake the batter in a muffin tin instead of a loaf pan. Muffins bake faster and are convenient for grab-and-go snacking.
How to freeze and store
- Store the quick bread at room temperature for up to four days. Place on a plate and cover tightly with plastic wrap or store in an airtight container to maintain moisture.
- For longer storage, freeze the whole loaf or individual slices. Wrap tightly in aluminum foil or plastic wrap, then place in a resealable freezer bag with as much air removed as possible. While technically long-lasting in the freezer, the loaf is best within 3 to 4 months.
- To serve, thaw slices at room temperature for 20–30 minutes or thaw a whole loaf for 2–3 hours. Warm briefly in a low oven if you prefer it slightly heated.
Mango Bread Loaf
Overview: Fresh mangoes, raisins, and warm cinnamon make this quick bread a delightful sweet treat. It’s simple to prepare and requires only basic ingredients and one loaf pan.
Prep Time: 10 mins • Cook Time: 1 hr • Total Time: 1 hr 10 mins
Servings: 9 • Course: Baked Goods • Author: Lalaine Manalo
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup oil
- 2 eggs
- 3 Manila mangoes (about 2½ cups), peeled and chopped
- ½ cup raisins
- 1 tablespoon lemon juice
Equipment
- One 9 x 5-inch loaf pan
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, sugar, ground cinnamon, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the oil and eggs until well blended. Pour the wet mixture into the dry ingredients and stir just until combined.
- Fold in the chopped mangoes, raisins, and lemon juice. Mix gently to distribute the fruit without overworking the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Remove from the oven and allow the loaf to cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing to ensure clean slices.
Notes
To make muffins, pour batter into a greased or lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean. For a crisp top, sprinkle a simple streusel over the batter before baking.
Nutrition Information (approx.)
Calories: 391 kcal; Carbohydrates: 50 g; Protein: 4 g; Fat: 20 g; Saturated Fat: 2 g; Cholesterol: 36 mg; Sodium: 389 mg; Potassium: 110 mg; Fiber: 2 g; Sugar: 22 g; Vitamin A: 55 IU; Vitamin C: 1.1 mg; Calcium: 16 mg; Iron: 1.7 mg.
This nutrition information is approximate and provided for convenience.