Vegan Mango Bread

5 from 32 votes

Every bite of this vegan Mango Bread bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Indian fusion

Diet: Vegan, Vegetarian

Servings: slices

Calories: 206kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

2 cups whole wheat pastry flour (or all purpose flour, or a mix of apf and whole wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon green cardamom pods (powdered)
¼ teaspoon salt
4 tablespoon avocado oil or any neutral oil
¾ cup sugar
2 tablespoon flaxmeal
1 teaspoon pure vanilla extract (optional)
2 cups mango puree (canned or from fresh mangoes)
¼ cup almonds (Slivered or sliced and blanched, optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Oil or spray the bottom and sides of a standard (approx 9 by 5 inch) loaf pan.
Whisk together the flour, baking powder, baking soda, cardamom and salt in a large bowl.
Add the oil, sugar, flaxmeal, vanilla, if using, and mango puree to the bowl.
Mix well with a spatula until there are no dry streaks of batter remaining. Don't overmix.
Pour the batter into the loaf pan. Strew the top with almonds, if using. Bake 50-55 minutes minutes or until a toothpick inserted in the center of the loaf comes out clean, or with a few crumbs stuck to it.
Cool on a rack, then unmold and slice.

Nutrition