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Tropical Mango Bread

Tropical Mango Bread

Tropical Mango Bread

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 10 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2 loaves

Give yourself a mini-vacation in your own kitchen with this tropical bread! Deliciousserved withbreakfastorbrunch.

Ingredients

Glaze

  • 2 to 3 tbsp. hot tap water
  • ½ c. powdered sugar
  • 1 tbsp. butter OR margarine, melted
  • ½ tsp. Pure Vanilla Extract

Bread

  • ¾ tsp. baking powder
  • 2 tsp. cinnamon, ground
  • ½ tsp. salt
  • 1 tsp. vanilla extract, pure
  • 3 eggs
  • 1 c. diced mango (about 1 medium mango)
  • 1 can (8 ounces) pineapple tidbits, well drained
  • ¼ c. chopped macadamia nuts
  • ½ c. shredded coconut
  • ¾ c. corn oil
  • 1 ¾ c. all-purpose flour
  • ¼ c. sugar

Directions

  1. Preheat oven to 350F.
  2. Stir together flour, sugar, baking powder, cinnamon and salt in a large bowl.
  3. Make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well.
  4. Pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans.
  5. Bake for 45 to 50 minutesor until a wooden pick inserted near the center of loaf comes out clean.
  6. Cool in pans 5 minutes.
  7. Remove from pans and cool completely on wire racks.
  8. When loaves are cool, mix together ingredients for glaze and pour over loaves.

Tips

For easy clean up, place a sheet of waxed paper under the rack before pouring glaze over bread