Gluten Free Moist Mango And Nut Bread Recipes

GLUTEN-FREE MOIST MANGO AND NUT BREAD

Gluten-Free Moist Mango and Nut Bread image

This is the perfect dessert to have in your back pocket when planning a luncheon or having friends over. The mangoes give the bread a moist texture, and the nuts add the extra crunch needed. The best thing is that it only takes 15 min to prepare! Serve it with vanilla ice cream or cream cheese on top, or even just on its own, and you have quite the impressive dish. It's so good, your friends won't even guess that its gluten free!

Provided by gluten-free-me

Categories Breads

Time 1h15m

Yield 2 small loaves, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup Bob's Red Mill gluten-free all-purpose baking flour (you can substitute with all purpose baking flour for a regluar recipe, and if you can tolerate glute)
3 teaspoons baking powder
1/2 cup brown sugar
2 teaspoons coconut oil
1/4 teaspoon salt
2 large eggs
1/2 cup macadamia nuts or 1/2 cup walnuts, chopped
300 g raw mangoes, pureed or 2 -3 mangoes, depending on the size
2 teaspoons vanilla extract
1 teaspoon cinnamon (optional)

Steps:

1) Preheat oven to 350 degrees.
2) In a large bowl combine flour, baking powder, salt (and cinnamon if added). Whisk well.
3) In another bowl separate the egg whites from the yolks.
4) With an electric beater (or by hand if you've got it in you) beat the egg whites until stiff.
5) Beat the yolks, adding in the oil, vanilla, and sugar.
6) Pour your wet yolk mixture into the flour and mix well.
7) Add the egg whites to the batter. Folding them in until smooth.
8) Mix in the mangoes and nuts into the batter.
9) Pour into 2 small greased loaf or cake pans.
10) Bake for about 1 hour or until toothpick comes out clean.

Nutrition Facts : Calories 240.5, Fat 11.9, SaturatedFat 3.2, Cholesterol 62, Sodium 308.7, Carbohydrate 32.5, Fiber 2.3, Sugar 29.6, Protein 3.7

MANGO NUT BREAD

Mango Nut Bread image

We live on the slopes of Haleakala, where carrots, potatoes, cabbage, bananas, litchis and mangoes are grown. This is my favorite recipe using mangoes.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped mangoes
1/2 cup chopped dates
1/2 cup chopped walnuts or macadamia nuts

Steps:

Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 128 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MANGO BREAD

Mango Bread image

I live in Maui and when it's mango season everyone shares their crop, so you get to try different varieties. I like the Hayden because it's big , but mangos from the supermarket, diced mangoes from the refrigerated section or frozen can be used in this recipe. - Lillian Takaki, Wailuku, Hawaii

Provided by Taste of Home

Time 1h45m

Yield 24 servings.

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons ground cinnamon
3 teaspoons baking soda
1 teaspoon salt
6 large eggs, room temperature
1-1/2 cups canola oil
2 teaspoons vanilla extract
4 cups chopped peeled mango
1 cup chopped walnuts, optional
1 cup raisins, optional

Steps:

Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.

Nutrition Facts : Calories 317 calories, Fat 16g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 274mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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