Summer is here in full force, which means it’s time to bring out all the mango dishes in our repertoire! You can add blended mango into lassi, put cooked puree in mango buns (like I did in my Vegan Mango-Filled Buns), eat it plain of course, and now with this recipe, add diced mango to make a quick bread that can be both breakfast and dessert. This vegan mango bread is moist, warm, and packed with fresh mango flavor. Make it today for a delightful treat!
For more comforting quick breads, check out the classic Best Eggless Banana Bread. Or if you prefer something with chocolate, make some rich Chocolate Zucchini Bread.
Vegan Mango Bread
Course: Breads, DessertsCuisine: American12
servings15
minutes1
hourIngredients
1 tbsp lemon juice / white vinegar
1 scant cup vanilla soymilk
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup brown sugar
2 tsp baking powder
1 tbsp vegetable oil
2 tbsp water
1/4 cup vegetable oil
1 1/2 cups mango, diced (about 1 large or 2 small mangos)
Directions
- Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
- In a large measuring cup, add lemon juice or vinegar and fill to the 1 cup line with milk of choice. Whisk together well and let sit for at least 5 minutes.
- Combine flour, baking soda, salt, cinnamon, and brown sugar in a medium bowl.
- In a small bowl, mix together baking powder, oil, and water to create an egg replacement. Add egg mixture and oil to measuring cup with homemade buttermilk from step 2. Whisk well and add pour wet ingredients into dry ingredients. Fold until just mixed, then fold in diced mango.
- Pour batter into loaf pan and bake for 55-60 minutes or until toothpick comes out clean.
This recipe was adapted from Pretty. Simple. Sweet.’s Mango Bread.
