Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDessert
Recipe Story
origins & traditionsThis traditional Caribbean spiced mango bread combines the natural sweetness of ripe mangoes with aromatic cinnamon, nutmeg, and a touch of vanilla to create a delightfully moist quick bread. The addition of fresh orange zest brightens the flavors while butter ensures a tender crumb. This recipe has roots in home baking traditions across the islands where abundant tropical fruits are transformed into comforting baked goods. The bread develops deeper flavors after a day, making it ideal for preparing ahead. Serve it warm with butter or enjoy it plain as the mango flavor shines through beautifully on its own.
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large mixing bowl, cream together softened butter and honey until light and fluffy, about 3 minutes.
Beat in eggs one at a time, mixing well after each addition.
Add vanilla extract and mix until combined.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt.
Peel and dice mangoes into small cubes. Gently fold into the flour mixture.
Zest the orange and add to the flour mixture.
Gradually fold the dry ingredients into the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined - do not overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow bread to cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Spiced Mango Bread
3.7 (56)
A moist and aromatic bread infused with fresh mangoes, warm spices, and a hint of citrus. Perfect for breakfast or an afternoon treat with tea or coffee.
easy
1h 15m
10 servings
Ingredients
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main
- 2 pieces mango, peeled and diced
- 1 pieces orange, zested only
dry
- 2 1/2 cups flour, all-purpose
- 1/2 teaspoons salt
wet
- 8 tablespoons butter, softened
- 6 tablespoons honey
- 2 pieces eggs, room temperature
- 1/2 cups milk, whole milk
- 2 teaspoons vanilla-extract
spices
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoons nutmeg, ground
Chef Tips
expert advice•For best results, use ripe but firm mangoes - overripe fruit will add too much moisture.
•The bread tastes even better the next day as flavors meld together.
•You can substitute maple syrup for honey if desired.
•For extra richness, brush the top with melted butter immediately after removing from oven.
•This bread freezes beautifully for up to 3 months - wrap tightly in plastic wrap and foil.
•Add a handful of chopped pecans or walnuts to the batter for extra texture.
•If mangoes are not in season, frozen mango chunks work well - just thaw and drain excess liquid before using.
