Cranberry Mango Bread Recipe -
Cranberry Mango Bread Recipe

Cranberry Mango Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2009

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!!

Most Helpful Critical Review
May 23, 2011

Not very thrilling. I used 2 mangos as suggested and waited for flavours to blend the second day. Maybe mangos are one of the fruits that dont lend themselves to baked goods. I doubt that I will make this again...

Aug 23, 2006

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.

Feb 24, 2010

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?)

Jun 30, 2004

This bread turned out great. But the mango flavor was very subtle.

Feb 25, 2009

Thanks for this recipe! I've made it twice now. The first time I left out the orange zest and it tasted very wheaty at first followed by the cranberry taste (I couldn't taste the mango). I should note that this time I used older wheat flour. The second time I used fresh flour with a bit of orange zest (about half of what it called for). I also added about 1/3 c millet and I sprinkled a bit of turbinado sugar on top before baking. This time it was a lot sweeter. You could taste the orange first, then the cranberry. The millet added a wonderful crunch. Everyone like or loved this recipe. Also, FYI the amount of mango called for is about 1 whole mango.

Aug 15, 2007

perfect mix of sweet and tart! I will make again.

Apr 16, 2009

Followed recipe exactely...the mango is suptle tasting...would use 1/2 white flour next time as the whole wheat flour was just tooo wheaty of a flavor for the fruit for us!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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