Cranberry Mango Bread

Cranberry Mango Bread

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

1 h 25 m servings 259 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

20
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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! FIR...

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....

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

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...

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 sh...

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

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!

Didn't taste much like mango to me but it was really good regardless. I reduced the sugar to 3/4 or less cup as the mangos I used were very sweet. I only added 1 tsp orange zest and was glad as ...

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