Mango Coconut Bread
This Mango Coconut Bread is a healthy quick bread that is bursting with tropical flavors! It's got lime, coconut and mango for a perfect sweet experience.
Equipment
- 8.5x4.5 Loaf pan
- Peeler
- Pairing knife
- 2 Large mixing bowls
- Measuring cups and spoons
- Lime juicer and zester
- Whisk
- Spatula
Ingredients
- 1 Cup Whole wheat flour
- 3/4 Cup All-purpose flour
- 1 ½ teaspoons Baking powder
- 1/2 tsp Baking soda
- ¼ tsp Fine sea salt
- ¼ tsp Ground cinnamon
- 1 Large Egg
- 1/4 Cup Plain yogurt
- 5 oz Full-fat coconut milk
- 1/2 Cup Coconut sugar
- 1 tsp Pure vanilla extract
- 2 Tablespoons Lime juice
- 1 tsp Lime zest
- 1 Ripe mango peeled and chopped
- 2 Tablespoons Unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees. Spray a 8.5x4.5 loaf pan with nonstick baking spray.
- In large bowl whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another large bowl combine the egg, yogurt, coconut milk, sugar, vanilla, lime juice and zest. Whisk to combine.
- Combine the wet ingredients with the dry ingredients and mix with a spatula until fully incorporated. Fold in mango pieces.
- Pour the batter into the loaf pan and top with the coconut flakes. Bake for 35-40 minutes or until toothpick comes out clean. Let it cool for 5-7 minutes before removing from the pan.
- Move to a wire rack to finish cooling.
Notes
- When baking the bread, check at 35 minutes to see if it's done. If a toothpick comes out clean, it should be fully baked, but if not, bake it for another 5 minutes.
- If the top looks like it's browning too quickly, carefully place aluminum foil over the top until the center is finished baking.
- Store this bread wrapped in aluminum foil or plastic wrap in the fridge for up to 4 days. (It won't last that long!)
- If you'd like to freeze this bread, wrap it in aluminum foil and place it in a ziplock freezer bag. Freeze it for up to 3 months, and defrost in the fridge when you're ready to eat it.
