Mango Walnut Bread

  • Yield servings
  • Prep 20 mins
  • Cook 60 mins


4 cups all purpose flour, sifted
2 cups sugar
4 teaspoons each cinnamon and baking soda
1 teaspoon salt
4 -- eggs
1/2 cup vegetable oil and unsalted butter, softened
1 tablespoon each lemon juice and lemon zest
3 cups chopped fresh mango
3/4 cup California walnuts, coarsely chopped
1/2 cup shredded coconut


  1. Preheat oven to 350F.  Lightly grease and flour two 9×5-inch loaf pans.

  2. In a large bowl combine flour, sugar, cinnamon, baking soda and salt.

  3. Lightly beat eggs, oil and butter in a medium bowl.  Gradually add egg mixture to flour mixture; stirring well to blend.  Add lemon juice, lemon zest, mango, walnuts, and coconut; mix well.

  4. Pour half the mixture into each loaf pan.  Bake at 350F for 1 hour or until wood stick inserted in the center comes out clean.  Cool for 5 minutes before removing from pans onto wire racks.

Makes 2 loaves.

Recipe courtesy of Yan Can Cook, Inc. (Copyright: 1992)



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