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Hawaiian Mango Bread

My #mangoes are starting to go, so it's time to use them up fast. I used one today to make #mango pesto, and I've used another to take a stab at this baking project.

What I changed:

  • Halved the recipe

  • Used whole wheat flour instead of all-purpose

  • Made it vegan

  • Skipped macadamia nuts

  • Used coconut flakes instead of shredded coconut

Hawaiian Mango Bread

Source | Makes: 1 loaf| Time: 1+ hr


1 cup whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

2 Bob's Red Mill egg replacers

1/3 cup canola

3/4 cup granulated sugar

1 peeled and diced fresh mango

1/4 cup raisins

1/4 cup coconut flakes


Preheat oven to 350°F.

Grease and flour a 9x5 inch loaf pan.

Sift the flour, baking soda, baking powder and cinnamon into a small bowl.

In a large mixing bowl, combine egg replacers, oil and sugar and mix with dry ingredients until well blended.

Fold in mango, raisins, and coconut.

Pour into loaf pan and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.

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