This sweet Mango Bread is packed with dried mango, coconut and vanilla it is the perfect gluten free quick bread recipe!
Mango Bread
Sometimes you just need a little something sweet. Whose day isn’t made a little brighter by a sweet? This Mango Bread is inspired by my Mocha Bread and Chocolate Chip Cookie Bread. These gluten free breads are delicious, and my Mango Bread is no different! This bread is made with brown sugar, coconut and sweet dried mango! This tropical bread will wow your family and friends and have them all begging for seconds!
Ingredients in Dessert Bread
As always, here is a quick overview of the ingredients used in our Mango Bread. For the complete, printable recipe, just scroll to the bottom of the page.
- Gluten Free Bisquick: you can also use all purpose flour if you are not gluten free.
- Shredded coconut: sweetened, or unsweetened will work in this recipe.
- Brown sugar, Instant vanilla pudding mix, Baking powder, Salt
- Dried Mango: sweetened or unsweetened mango will work in this recipe.
- Oil, Milk, and Eggs
How do you make this Mango Bread recipe?
This easy bread recipe comes together so simply. First, combine your flour, shredded coconut, baking powder, salt, vanilla pudding mix and sugar.
In a second bowl whisk the oil, milk and eggs. Mix the wet ingredients into the dry until completely incorporated. Fold in the dried mango. Pour into a greased loaf pan and bake for 45 minutes to one hour.
Shredded Coconut
If the texture of shredded coconut bothers you just put it in a food processor and pulse a few times until it resembles the texture of oats. Alternatively, if you are allergic to coconut old fashion oats will work in place of coconut in the recipe.
Can I use a different type of flour?
You can use regular Bisquick or all purpose flour in exchange for the gluten free bisquick in this recipe. I have only tested this recipe as written due to a gluten allergy in our house, though.
How to store this dessert bread
To store this mango bread, leave covered on the counter for up to one week. I covered mine in cling film, but aluminum foil would also work well. To avoid losing your glaze, I recommend sticking a few toothpicks in the top of the bread and then adding your covering.
More easy dessert recipes
Other Mango Recipes
Mango Bread
This sweet Mango Bread is packed with dried mango, coconut and vanilla it is the perfect gluten free quick bread recipe!
Ingredients
- 1 1/2 cup Gluten Free Bisquick
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (3.4 ounce)
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup canola oil
- 1 1/4 cup milk
- 2 eggs, beaten
- 1 cup dried mango, chopped
Instructions
- Preheat oven to 350 F.
- Line a 9 inch loaf pan with parchment paper so it makes removing the bread easier. Lightly spray with oil.
- Mix flour, coconut, baking powder, salt, vanilla pudding mix, and sugar, combine well.
- In a second bowl whisk the wet ingredients together. Add the wet ingredients into the dry and stir until incorporated.
- Fold in 3/4 of the dried mango.Pour into the greased loaf pan, top with remaining mango.
- Bake for 40 minutes, check the bread and if it startinbg to brown loosly cover with foil and bake an additional 10-15 minutes until set.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 325Total Fat: 21.8gCholesterol: 47mgSodium: 363mgCarbohydrates: 30gFiber: 2.4gSugar: 28gProtein: 3.4g
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