Vegan Mango Bread
Every mouthful of this vegan mango bread is bursting with sunny flavor and the heady scent of cardamom. Use fresh mangoes in season or use canned mango puree to make this dessert bread any time of year. With just 186 calories a slice this is a guilt-free dessert.
Servings: 12 slices
Calories: 186kcal
Equipment
- 9 X 5 inch loaf pan
Ingredients
- 2 cups flour (I used unbleached all-purpose flour. See notes on ingredients above for substitutions).
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon corn starch
- ¾ cup sugar
- 2 teaspoon ground cardamom
- ¼ cup avocado oil or any neutral oil
- 2 cups mango puree (canned or from fresh mangoes)
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Oil or spray the bottom and sides of a standard (approx 9 by 5 inch) loaf pan.
- Place flour in a large bowl with baking powder, baking soda, cornstarch and salt. Whisk to mix well. Add sugar and ground cardamom and whisk again.
- Add to the bowl the wet ingredients for the mango bread: oil and mango puree. Use a spatula to mix the ingredients until there is no dry flour remaining in the bowl.
- Scrape the batter into the prepared loaf pan. Smooth the top with a spatula. Bake the mango bread in the preheated oven for 55 minutes or until a toothpick in the center comes out clean.
- Cool on a rack for 30 minutes, then unmold and let the bread continue to cool on the rack. The bread should slide out easily but if necessary run a knife along the edges to make unmolding easier. Slice the mango bread at room temperature.
Nutrition
Serving: 1slice | Calories: 186kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 141mg | Potassium: 182mg | Fiber: 3g | Sugar: 18g | Vitamin A: 462IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg