Scale
Ingredients
- ⅓ cup melted coconut oil or vegetable oil (plus more for greasing)
- 1 cups heritage wheat flour (plus more for dusting)
- ½ cup coconut flour
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon freshly ground nutmeg
- 1 teaspoon salt
- ¾ cup coconut palm sugar
- 2 eggs, plus 1 yolk
- ½ cup mango purée
- 1 teaspoon vanilla extract
- 2–3 very ripe mangoes, peeled, seeded, and cut into 1⁄4″ dice (about 3 cups)
- ⅔ cup chopped walnuts
- ½ cup shredded unsweetened coconut
Instructions
- Heat oven to 350℉. Grease a 9″ x 5″ loaf pan with oil, and dust with flour; set aside.
- Whisk flours, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango purée, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan.
- Bake until a toothpick inserted into bread comes out clean, about 60 to 80 minutes.
Notes
Adapted from Saveur Magazine