There is nothing like fresh baked bread for breakfast. This low fat bread uses one of my favorite tropical fruits, the mango. The addition of coconut flakes gives this bread a tropical flair. I love this with a smear of mango butter!!
For those of you who have never baked bread before, this is very simple to make. The only appliance I used was a blender to purée the mango. The rest was mixed by hand.
Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Old Points: 2.5 pts • Points+: 3 pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g
- 1 cup mango purée (about 2 ripe mangos)
- 1 cup all purpose flour
- 1 cup unbleached whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup chopped walnuts
- 1/4 cup coconut flakes
- 1 large egg, beaten
- 2 tbsp melted butter or margarine
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.