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Mango Nut Bread

We live on the slopes of Haleakala, where carrots, potatoes, cabbage, bananas, litchis and mangoes are grown. This is my favorite recipe using mangoes.
  • Total Time
    Prep: 10 min. Bake: 50 min. + cooling
  • Makes
    2 loaves

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups chopped mangoes
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts or macadamia nuts

Directions

  • Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff).
  • Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 128 calories, 5g fat (1g saturated fat), 20mg cholesterol, 83mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Melissa
    Aug 21, 2020

    This recipe is the best!! I don’t use the dates but do add a couple smashed bananas - sooo moist. Everyone seems to love it.

  • cashboxsue
    Jul 24, 2020

    the reciepe gives no amounys or lists mangos. dates or nuts or raisins please give us a corrected reciepe

  • Rick
    Feb 19, 2020

    Terrific recipe! We added meat of one persimmon to that of two very ripe mangoes and cooked the batter in a 13” x 13” for 50 minutes (to a clean toothpick). We also used ½ cup granulated light brown sugar with one cup white sugar. The result was to die for—crispy top and edges, moist, not too sweet, a hint of tart. We will make it again!

  • Joni
    Jul 17, 2019

    Followed the recipe and it came out perfectly! This will be my go to mango bread recipe! I used the smaller foil loaf pans and baked for 45 min. Now I can give some to friends! Thanks for posting it!

  • butlermary75
    Dec 29, 2014

    Just tried this recipe & it turned out very well. It is so rich and moist it's hard to resist. I will definitely make it again.

  • MarineMom_texas
    Aug 23, 2013

    I made this today and let me tell you, this is a winner. Wow, is it good. I followed the recipe exactly but only used one 9 1/2 x 5 1/2-inch loaf pan. I had to cook it a little longer (about 10-15 minutes longer) and you need to let it cool at least 15 minutes before removing. I only let it cool 10 minutes and part of it stuck. It is absolutely delicious. Here is a link to my review with photos: http://community.tasteofhome.com/community_forums/f/29/p/886563/7660051.aspx#7660051

  • ewsonera
    Jun 26, 2012

    Awesome bread, very moist and flavorful. Since the mango I had was very ripe and sweet, I took off 1/2 cup of the sugar.

  • mm-mm
    Apr 11, 2011

    I had some very overripe mangoes that I didn't want to waste, so I flipped through one of my TOH books and found this recipe. I followed it to the "T" and it came out perfect! Very easy to make; very moist and most of all very delicious! NOTE: Don't panic when the batter becomes doughy at the end of step one. Once you add the mangoes into the batter, it moistens up nicely.

  • KatJ34
    Feb 11, 2009

    This is moist and delicious. One slice is not enough.

  • castlek
    Apr 20, 2008

    No comment left