Mango Inn Mango Bread
| Prep Time: 15 min | Serves: 18 |
| Cooking Time: 50 min | Yield: 18 slices |
This is a recipe from the : The Mango Inn B&B 128 N. Lakeside Drive Lake Worth, FL 33460 it looked good and I think I can convert it to gluten free too. I made one small change substituting sweetened dried cranberries for the raisins.
Ingredients
- 2 Eggs
- 1 1/4 cups Splenda
- 1/2 cup Honey
- 1/2 cup Sweetened Dried Cranberries
- 1/2 cup Walnuts
- 2 cups Mango, Fresh
- 2 cups All-purpose Flour
- 2 tsp Ground Cinnamon
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
Directions
Peal, slice and mash mangos.
Beat eggs until fluffy.
Beat in sugar and vegetable oil. Add honey gradually and blend in mango.
In a separate bowl, Combine dry ingredients and add gradually to mixture.
Stir in walnuts and raisins. A fun raisin substitute is dried sweetened cranberries.
Pour into greased and floured loaf pan and let stand 20 minutes before baking at 350 degrees 50-60 minutes.
I use mini-loaf pans and each loaf will produce 6 very nice slices. High calorie so I recommend you stop at 1 slice of the mini-loaf if you are able.
Batter can also be used for cupcakes. Baking time will be a little less.