Cranberry Mango Bread

Cranberry Mango Bread

16 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Sue Tyner
Recipe by  Sue Tyner

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (16)

Rate This Recipe
shari
19

shari

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 mangoes and I sprinkled organic cane sugar on top. I loved the crunchy topping and the texture of the inside of the bread - nice and moist. I noticed that in a couple of pieces there were small mango chunks and these pieces were particularly good leading me to believe that maybe the mango amount should be doubled with one ripe mango cut into small chunks. I would add even more fresh cranberries next time and maybe a bit less walnuts or even leave them out altogether. Very nice bread that I would make again. The orange zest is also subtle but definitely adds flavor. Thanks for this recipe!!

GRANNYLOOHOO
9

GRANNYLOOHOO

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! FIRST REVIEW 8-22-06: I didn't have cranberries but used raspberries with good results. I cut the sugar to 3/4 cup & because I only had 3/4 cup mango puree, I increased the oil to 1/3 cup; decreased the baking powder by 1 teaspoon, and added 1/2 teaspoon vanilla & a couple dashes cinnamon. EVEDDER is right--the mango is very subtle; it makes a moist loaf with a nice texture, not a whole lot of flavor though. Still a nice recipe that I will make again--thanks Sue.

GrannyGamer
6

GrannyGamer

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. Fairly easy to make. At 259 cals per smallish slice, it's not a dieter's friend, but makes a perfect special treat. I followed the recipe to the letter except for substituting chopped cashews for the walnuts (you have to use what you got, right?)

More Reviews

Similar Recipes

Cranberry Nut Bread I
(192)

Cranberry Nut Bread I

Magic Mango Bread
(147)

Magic Mango Bread

Cranberry Nut Bread II
(112)

Cranberry Nut Bread II

Grandmother's Famous Cranberry Bread
(78)

Grandmother's Famous Cranberry Bread

Cranberry Apple Bread
(79)

Cranberry Apple Bread

Chinky's Mango Bread
(66)

Chinky's Mango Bread

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cranberry Nut Bread I

>

next recipe:

Cranberry Apple Bread