Prep 5 mins
Cook 1 hr 15 mins
A traditional mango nut loaf with coconut and flavored with cinnamon. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
- 473.18 ml flour
- 9.85 ml baking soda
- 9.85 ml ground cinnamon
- 295.73 ml sugar
- 118.29 ml shredded coconut
- 118.29 ml chopped nuts
- 473.18 ml chopped mangoes
- 177.44 ml oil
- 3 eggs, beaten
- 9.85 ml vanilla
- Preheat oven to 350°F Grease a 9x5x3-inch loaf pan.
- Sift flour with baking soda and cinnamon into mixing bowl. Stir in sugar, coconut and nuts.
- Add remaining ingredients and mix well.
- Pour into prepared pan and bake for 1 hour and 15 minutes or until done.
Tossing this mess in the trash. I'm an experienced baker, made this by the recipe. I use a commercial grade baking spray that has NEVER failed before. This recipe was too much volume for the size of pan suggested. Would not release from the pan and even though all the ingredients were fresh the finished bread stinks.
A very nice, not-too-sweet treat (with my tweaks)! I replaced 1/2 cup of the oil and about 3/4 cup of the chopped mango with 3 small mashed bananas (I needed to use them up and it helped cut down on the fat). I used half all-purpose and half WW flour. And I used slightly less than 1 cup of sugar instead of the total amount. Made it into muffins instead of a loaf. Loved them!
This is a really nice quick bread Chilicat. I enjoyed it very much. It was big, thick, dense, flavorful, spicy, nutty and fruity. I loved that you could taste all the individual ingredients. You had me with the cinnamon, coconut and mango. I added halved macadamia nuts to the batter, it was so tasty! I will be making this often, thanks so much for sharing.