Easy Vegan Mango Bread

Ever since we moved to Dresden, Germany, I became seriously obsessed with baking things. It feels amazing to have my own kitchen again and experiment with all sort of ingredients. Well last weekend I decided to make mango bread. Wait, what do you mean by mango bread?

I mean a delicious, eggless, fully vegan loaf of mango bread similar in consistency to that of banana bread, just with a more subtle taste and slightly sweeter thanks to the mango fruit in it.

I love fruit bread and playing with mango bread made me realised I now have a long list of fruits I want to incorporate into my bread recipes. Both my husband and I adore this mango bread because it's easy to make, fully vegan, lasts for 3-4 days and it's perfect for breakfast.

It's also pretty great for when we have guests as it's such a great dessert. You know we always try to eat as healthy as possible and sugar is a processed ingredient. Most recipes call for a looot more sugar than I put in this mango bread. But I promise the result is sweet and yummy, just with less processed ingredients and a lot more delicate. We also "dilute" the content of the oil usually needed in the mango bread and add oat milk instead. You can also use soy milk or almond milk if you prefer.

The secrets to a moist mango bread

The secret to having a super moist mango bread is the oil you add to it. We found that adding extra virgin olive oil makes the mango bread incredibly moist and delicate. Now, normally most mango bread recipes call for butter but we experimented a little with the recipe and found that if we mix olive oil with oat milk, the result is the perfect "moisturiser" for our mango bread.

Another thing I like to do is making sure that all "wet" ingredients are fully mashed and mixed together. The smoother they are, the better the end result of the mango bread. This recipe is vegan therefore eggless. But what replaces the egg content in the mango bread is the flaxseed combined with the fruit itself. The fruit, with the flaxseed and flour have a very food binding effect so the bread will be moist, but will not fall apart.

In fact, the result is so delicious, you will want to pick up the crumbs. To make the mango bread, I recommend that you combine your wet ingredients first. I use a kitchen robot for this to make it easier to mix. Also, the result is a lot smoother. When adding the dry ingredients, remember that the mango bread will look quite doughy and thick. This is perfectly normal. Remember to not over stir the flour. Just make sure you have no patches of flour in your dough and you are good to go.

If you have a nut allergy, you can use the same recipe just omit the nuts. You can add raisins or bits of dried mango in the dough.

When you add the mango bread to the oven, make sure to not open the oven door for about 20 minutes. Set an alarm to check on the mango bread after 30 minutes. Do the toothpick test and see if your bread is ready. It's totally ok for the top to become golden-brown.

Enjoy the mango bread and don't forget to tell me about your experience in the comments section below.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Easy Vegan Mango Bread

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• Prep Time: 15 mins
• Cook Time: 35 mins
• Total: 50 mins
• Serves 6 people

Categories: Baked, Bread, Breakfast, Dessert, Snacks Cusine: British, Mediterranean

Description

An easy to make mango bread which is fully vegan. It has a low sugar content and it's perfect for breakfast and as a snack. Can be served with vegan butter or on its own.

Ingredients

(USA / Metric)

• 2 cups mango
• 1 3/4 cup all purpose flour
• 2/3 cups oat
• 3 tbsp flaxseed (ground)
• 3 fl oz oat milk
• 1/3 cup olive oil
• 1 tsp baking powder
• 1 tsp baking soda
• 1 dash salt
• 2 oz (14 halves) walnuts
• 1/2 tsp vanilla extract (optional)
• 1/2 cup caster sugar

Instructions

• 1. Preheat the oven to 350°F / °C.
     Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the mango until almost smooth. Add the olive oil, the oat milk, the sugar, the vanilla extract (if using) and the ground flax to the mango and mix well. You can use a handheld mixer if you wish.
  3. Add the oats, the baking powder, the baking soda and the nuts into the wet mixture and mix well. Add the flour bit by bit and gently fold it into your mixture with a wooden spoon. Don't over stir. You can stop when you can no longer see flour patches around the bowl.
  4. The dough will look quite heavy and thick, that's normal. Move the dough into the loaf pan and spread out evenly. You can add a few walnuts as decoration if you wish.
     Bake the loaf, uncovered, for 34-45 minutes. I always bake it for 35 minutes but time can vary depending on the oven. The top should be golden. You can check to see if your mango bread is done by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, then the mango bread is done. You can also see that the sides of the mango bread detach a little from the loaf pan.
  5. Place the loaf pan on a cooling rack. Slice the mango bread once cooled. The mango bread keeps well in the fridge for around 3-4 days.

Nutritional Information

Total Nutrition Facts

Serves 6 people

Amount Per Serving
Calories 459
% Daily Value*
Total Fat 21 g			27%
	Saturated Fat 3 g		13%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 7 g
	Monounsaturated Fat 10 g
Cholesterol 0 mg			0%
Sodium 321 mg			14%
Total Carbs 63 g			23%
	Dietary Fiber 4 g		16%
	Sugar 26 g		52%
Protein 8 g			15%
Vitamin A 3% Vitamin C 22% Calcium 6% Iron 16% Vitamin D 0% Magnesium 14% Potassium 5% Zinc 10% Phosphorus 23% Thiamin (B1) 38% Riboflavin (B2) 17% Niacin (B3) 18% Vitamin B6 12% Folic Acid (B9) 14% Vitamin B12 0% Vitamin E 15% Vitamin K 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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