Name: Mango Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
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

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