Name: Mango Bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 24 servings
Cuisine: North America
Ingredients: 4 cups all-purpose flour; 2-1/2 cups sugar; 4 teaspoons ground cinnamon; 3 teaspoons baking soda; 1 teaspoon salt; 6 large eggs, room temperature; 1-1/2 cups canola oil; 2 teaspoons vanilla extract; 4 cups chopped peeled mangoes; 1 cup chopped walnuts, optional; 1 cup raisins, optional

I live on Maui, and when it’s mango season, everyone shares their crop so all get to try different varieties. But mangoes from the supermarket—diced from the refrigerated section or frozen—can be used in this recipe. —Lillian Takaki, Wailuku, Hawaii

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Mango Bread

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Yield: 24 servings

Prep: 20 min

Cook: 1 hour 15 min

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Ingredients

4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons ground cinnamon
3 teaspoons baking soda
1 teaspoon salt
6 large eggs, room temperature
1-1/2 cups canola oil
2 teaspoons vanilla extract
4 cups chopped peeled mangoes
1 cup chopped walnuts, optional
1 cup raisins, optional

Text Ingredients

Directions

Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mango and, if desired, walnuts and raisins.

Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool completely in dish on a wire rack.

Nutrition Facts

1 piece: 317 calories, 16g fat (1g saturated fat), 47mg cholesterol, 274mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.

Tester

Margaret Knoebel

Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...