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Eggless Mango Bread

Eggless Mango Bread

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RADHIKA GHATAGE

This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.
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Reviews

KEVVY13
5
7/12/2010

I like this recipe, especially when you live in a tropical place and have mangoes growing out your ears and need to find things to do with them. The bread was decent but not quite worthy of five stars in my opinion. I have only been able to make it one time so we will see what happens next time

WeyrCat
4
7/5/2011

I loved it. I ended up using Splenda sugar, and 6oz of fat free raspberry yogurt, and 1/3c olive oil, since it's what I had. It isn't a very sweet bread (a good thing) and a dab of olive oil butter makes it to die for. Thank you thank you and thank you again!

wabisabisatori
2
7/8/2011

It was simply superb. I used a rice cooker and cooked it for 45 minutes. It came out absolutely soft and fluffy. It was a joy making it . Thanks for making my day.