Sunday, August 15, 2010

Vegan Mango Bread


Who says vegan baking can't be just as wonderful as non-vegan? I have been getting a few requests for vegan and vegetarian recipes, so here's a good start! The only unusual thing about this recipe to make it vegan is to replace the eggs.
This bread has the delightful combination of an amazingly moist center with a PERFECTLY crunchy outside! I was actually a little concerned at first because it seemed like the crust got crunchy right off the bat (10-15 minutes into baking), but I was so happy to find a wonderful outside crisp. The mango flavor is definitely apparent throughout the bread, but it's not overpowering. The teaspoon of ginger does wonders for accentuating the flavor.

Enjoy!
INGREDIENTS:

-for the egg substitute: mix together 3 oz water, 3 tbsp oil, and 2 tbsp baking powder.
-3/4 cup canola oil
-2 1/2 cup all purpose flour
-1 cup sugar
-1 tsp baking powder
-1 tsp baking soda
-1 tsp ground ginger
-1 tsp cinnamon
-1/4 tsp salt
-1/2 cup brown sugar
-2 1/2 cup diced mango

1. Preheat oven to 350
2. Oil a loaf pan
3. Whisk together the egg substitute and oil in a large bowl. Set aside.
4. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, and brown sugar.
5. Gradually mix in the dry ingredients into the wet. Mix well and then add in 2 cups of the mangoes. Spread into the pan and top the mixture with the final 1/2 cup of mangoes.
6. Bake for 1 hour or until inserted toothpick comes out clean.

10 comments:

  1. absolutely delicious! i used frozen mango and made muffins. exactly as the author said: soft, sugar-y, irresistible.

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    Replies
    1. Thank you Annie! I'm glad you liked it.

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  2. I'm so excited to try this recipe. I've been remembering my days in Hawaii eating mango bread and wanted to find a vegan recipe. Thanks!

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    Replies
    1. Great! I'm happy you were able to find a recipe that worked for you!

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  3. Can you please give a measurement for your 'loaf pan'. I am making this recipe right now. It seemed like too much batter for my loaf pan so luckily I thought to put a cookie pan on the rack beneath because the batter kept spilling over the top of the loaf pan while it was cooking and I had to keep taking the cookie tray out as the batter that fell on to the cookie tray kept burning. I know my oven isn't too hot because I have an oven thermometer I use to make sure my internal thermometer is reading right. But after an hour of cooking the loaf was still fairly raw in the middle and I've had to turn down the temperature & put it on for longer. Perhaps my loaf pan is smaller than yours?

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    Replies
    1. I have found banana and mango breads takes longer to bake. You need to put foil over the bread to prevent burning after the 60 min and after the testing of the doneness of the bread. If still raw but the top of the bread has a nice color do the foil over it and then continue cooking until done. Never over fill the loaf pan. You can use the left over batter to make a muffins. It won't take as long to bake with the same flavors. I hope this helps in the future.

      Delete
    2. I have found banana and mango breads takes longer to bake. You need to put foil over the bread to prevent burning after the 60 min and after the testing of the doneness of the bread. If still raw but the top of the bread has a nice color do the foil over it and then continue cooking until done. Never over fill the loaf pan. You can use the left over batter to make a muffins. It won't take as long to bake with the same flavors. I hope this helps in the future.

      Delete
  4. I'm sorry you had trouble with it! My pan was the 9.25 x 5.75 x 2.75 inches.
    Hope that helps!

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  5. I made this and added walnuts. I made 2 beautiful loaves. I did reduce the ginger in half. I found the batter too strong with ginger so I added more cinnamon and country crock and a bit more flour. It was delish. This is a real keeper as a receipe.

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  6. I made this and added walnuts. I made 2 beautiful loaves. I did reduce the ginger in half. I found the batter too strong with ginger so I added more cinnamon and country crock and a bit more flour. It was delish. This is a real keeper as a receipe.

    ReplyDelete