Good morning!
It was a sleepy start here today. I struggled to get out of bed and make it to water aerobics, but I went and it felt wonderful to float and move in the water. I always enjoy every minute of it.
Since I’m feeling a bit groggy, I’ll get straight to the point today.
The point is bread — quick, easy, slightly sweet and fruity bread. We love fruity treats.
Each week for our Bradley class we bring a snack in a different category. Last week was fruit, which is why I made this simple loaf.
I came home with a couple of pieces left — it was a hit! I finished them off the next morning.
It’s a very simple recipe and definitely one I’ll make again.
Mango Coconut Bread
Makes 1 loafAdapted from a coconut breakfast cake recipe.
Ingredients
- 1 cup whole wheat flour
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 2 tsp canola oil
- 1/4 cup natural cane sugar
- 2 tsp pure vanilla extract
- 1 cup diced mango (about one small mango)
- 1/2 cup milk of choice (2% works well; coconut milk is a great option)
- 1/4 cup shredded unsweetened coconut
Directions
- Preheat the oven to 350°F (175°C). Coat a loaf pan with cooking spray or lightly oil it.
- Whisk together the wet ingredients in one bowl. In a separate bowl, combine the dry ingredients and stir. Fold the dry mixture into the wet until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for 35–38 minutes, until a toothpick inserted in the center comes out clean. Let the loaf cool at least ten minutes, then run a knife around the edges and remove it from the pan.
Don’t be like me and try to remove the bread from the pan after only a couple minutes — you might lose a piece or two!
If you’re impatient like me, line the pan with parchment paper before pouring the batter. That makes removal much easier — a step I’ll definitely use next time.
Any mango and coconut fans out there?
Heather
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