Mango Bread

This is an old family favorite I got from my grandmother.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.

Step: 2

Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.

Step: 3

Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Per Serving: 245 calories; protein 3.4g; carbohydrates 32.9g; fat 11.6g; cholesterol 57.8mg; sodium 311.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.