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Prep Time:
15 minutes

Cook Time:
45 to 50 minutes

Servings:
2 loaves

Prep Time:
15 minutes

Cook Time:
45 to 50 minutes

Servings:
2 loaves

Mango Bread

INGREDIENTS

Mango Bread

  • 2 C. (500 mL) all-purpose flour
  • 1 1/2 C. (375 mL) sugar
  • 1/2 tsp. (2 mL) salt
  • 2 tsp. (10 mL) baking soda
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) ground ground Saigon cinnamon
  • 1/4 tsp. (1 mL) ground ginger
  • 3/4 C. (175 mL) Crisco® Pure Canola Oil
  • 3 eggs, beaten
  • 1 tsp. (5 mL) pure vanilla extract
  • 2 C. (500 mL) fresh ripe mango, peeled and diced
  • 3/4 C. (175 mL) golden raisins
  • 3/4 C. (175 mL) macadamia nuts, chopped
  • 1/2 C. (125 mL) coconut

DIRECTIONS

  1. Heat oven to 350ºF (180ºC). Grease and line with parchment paper two 9″ x 5″ (1.5 L) loaf pans.
  2. Combine flour, sugar, salt, baking soda, baking powder, Ground Saigon Cinnamon and ginger in large bowl. Combine oil, eggs and vanilla in medium bowl. Add to flour mixture and stir just until moistened. Fold in mango, raisins, nuts and coconut. Divide evenly between prepared pans.
  3. Bake in preheated oven for 45 to 50 minutes or until wooden toothpick inserted into centre of each loaf comes out clean and loaves are golden. Cool in pans for 10 minutes. Remove from pans. Cool completely on cooling rack.