Tropical Mango Apricot Bread

Mango-Apricot Bread Recipe

Overview:

Mango-Apricot Bread is a delightful quick bread that combines the tropical sweetness of mangoes with the tanginess of apricots, topped with crunchy walnuts and coconut flakes. This recipe yields a dense and rich loaf that’s perfect for breakfast or as a sweet snack.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup diced mango
• 1/4 cup chopped dried apricots
• 1/4 cup chopped walnuts
• 1/4 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray.

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2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.

3. Prepare Wet Ingredients: In another bowl, cream together the softened butter and white sugar until light and fluffy. You can use a mixer for this step, but mixing by hand will yield a denser, richer bread texture.

4. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.

5. Combine Wet and Dry Mixtures: Gradually add the creamed mixture into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix.

6. Fold in Fruits and Nuts: Gently fold in the diced mango, chopped apricots, walnuts, and shredded coconut into the batter. Again, be cautious not to overmix to maintain a tender texture.

7. Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into bars or slices for serving.

Tips:

• Choosing Mangoes: Use ripe mangoes for the best flavor and texture. Dice them into small pieces to distribute the sweetness evenly throughout the bread.
• Handling the Bread: Due to the chunky texture from mangoes and apricots, slicing can be challenging. Consider cutting the loaf lengthwise first, then into bars for easier serving.
• Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices individually wrapped for longer storage.

Nutritional Information (per serving):

• Calories: 2580.6
• Fat: 140.4g
  • Saturated Fat: 52.1g
• Cholesterol: 333.6mg
• Sodium: 2257.1mg
• Carbohydrates: 319.5g
  • Fiber: 16.9g
  • Sugar: 207.4g
• Protein: 28.1g

Keywords:

Breads, Mango, Tropical Fruits, Fruit, Kid Friendly, Sweet, Oven, < 4 Hours

Enjoy the Mango-Apricot Bread as a delightful treat that brings together the flavors of tropical fruits with a satisfying crunch from walnuts and coconut! This recipe is perfect for baking enthusiasts looking to explore new flavors in quick breads.