Mango Nut Bread

3 3 3 SP 125.1 Cals 2.6 Protein 21 Carbs 3.9 Fats 69
5 from 1 vote
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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.

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5 from 1 vote
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Mango Nut Bread

3
3
3
SP
125.1 Cals 2.6 Protein 21 Carbs 3.9 Fats
Yield: 16 slices
COURSE: Breakfast, Brunch
CUISINE: American

Ingredients

  • 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

Instructions

  • Preheat oven to 325°.
  • Puree mango in a blender until smooth.
  • 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.

Nutrition

Serving: 1/2 inch slice, Calories: 125.1kcal, Carbohydrates: 21g, Protein: 2.6g, Fat: 3.9g, Fiber: 1.6g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3
3 PP 3 SP 3 SP 3 SP Baked Breads and Cakes Breakfast & Brunch Recipes
posted May 12, 2010 by Gina
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