Mango Bread
Mango season is officially in full swing and I want to incorporate them into everything I cook! Here in Miami, you will catch neighbors stealing these juicy little beauties off of each others trees and running for their lives with their precious cargo. They are hands down the best fruit on earth. I first heard about mango bread's existence while reading about Hawaii. I thought it sounded so interesting! This bread is SO good. Juicy, sweet, fluffy. It tastes like summer. If you want to impress your coworkers, I suggest you bake one of these babies and bring it to the office for the ultimate brownie points.
Ingredients
- 2 cups AP Flour
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 3 cups Mango Puree (If you don't have time to do this yourself, you can buy frozen pulp in the freezer section)
- 1 cup Chopped Mango
- 2 cups Sugar
- 1 cup Coconut Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 tbs Dark Rum
Instructions
- Preheat oven to 350 Deg F (180 C) and grease one large loaf pan or two small ones
- In a medium bowl whisk together the flour, baking soda and cinnamon
- In a large bowl mix together the mango puree, sugar, oil, eggs, vanilla and rum. Mix until well combined. Add in the flour mixture and mix. Do not over mix!! Pour batter into the pan(s).
- Bake for one hour and 10 minutes or until a toothpick placed into the center comes out clean and only has a few crumbs on it.