Gluten Free Moist Mango and Nut Bread
Elevate your baking game with this Gluten-Free Moist Mango and Nut Bread, a tropical twist on traditional quick bread that’s both wholesome and irresistibly tender. Bursting with the natural sweetness of ripe mango and a medley of chopped nuts, this gluten-free recipe combines almond flour and tapioca flour for a fluffy texture that’s perfect for any time of day. A hint of cinnamon and a touch of honey (or maple syrup for a vegan option) add depth and warmth, while melted coconut oil and unsweetened almond milk ensure every bite is melt-in-your-mouth moist. Ready in just over an hour, this easy-to-make bread is dairy-free, refined sugar-free, and packed with flavor, making it an excellent choice for breakfast, a mid-day snack, or even dessert. Serve it plain, toasted, or with your favorite spread for a slice of tropical indulgence!
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Ingredients
- 200 grams Ripe mango (mashed)
- 200 grams Almond flour
- 50 grams Tapioca flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 2 Eggs
- 75 grams Honey (or maple syrup for vegan option)
- 60 milliliters Unsweetened almond milk
- 50 grams Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 75 grams Chopped nuts (e.g., walnuts, pecans, or almonds)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a loaf pan (8x4 inch) with parchment paper or lightly grease it with coconut oil.
Step 2
In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, baking soda, and ground cinnamon. Whisk together to ensure the dry ingredients are evenly mixed.
Step 3
In a separate bowl, whisk together the eggs, mashed mango, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
Step 4
Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
Step 5
Fold in the chopped nuts, mixing them evenly throughout the batter.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Step 9
Slice and enjoy this moist mango and nut bread as is or with a spread of your choice!
Nutrition Facts
| Serving size | (830.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2783.3 |
| Total Fat 209.0g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 372mg | 0% |
| Sodium 1491.7mg | 0% |
| Total Carbohydrate 196.8g | 0% |
| Dietary Fiber 31.9g | 0% |
| Total Sugars 101.5g | |
| Protein 68.7g | 0% |
| Vitamin D 104.3IU | 0% |
| Calcium 729.1mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 900.0mg | 0% |
Source of Calories