Cranberry Mango Bread

Cranberry Mango Bread


"This is a wonderful holiday bread, and the mango complements the cranberries nicely."


1 h 25 m {{adjustedServings}} servings 259 cals
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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
  3. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
  4. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.
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  1. 23 Ratings


I was really surprised by how much I liked this quick bread! The changes I made were to use all-purpose flour, fresh mango that I pureed in the blender using 2 of the smaller and tastier yellow ...

8/23/06 Update: My first rating yesterday was 4 stars, but overnight the bread became delicious and flavorful and even more moist and tender. My Mom insisted I go back in & rate it 5 stars! FIR...

Absolutely fantastic. The texture is great, a solid loaf without being heavy or dense. The taste is superb, with no one element overpowering the others. The mango taste is subtle, but delicious....