Mango Walnut Bread

  • Yield: servings
  • Prep: 20 mins
  • Cook: 60 mins


4cups all purpose flour, sifted
2cups sugar
4teaspoons each cinnamon and baking soda
1teaspoon salt
4-- eggs
1/2cup vegetable oil and unsalted butter, softened
1tablespoon each lemon juice and lemon zest
3cups chopped fresh mango
3/4cup California walnuts, coarsely chopped
1/2cup shredded coconut


  1. Preheat oven to 350F.  Lightly grease and flour two 9×5-inch loaf pans.

  2. In a large bowl combine flour, sugar, cinnamon, baking soda and salt.

  3. Lightly beat eggs, oil and butter in a medium bowl.  Gradually add egg mixture to flour mixture; stirring well to blend.  Add lemon juice, lemon zest, mango, walnuts, and coconut; mix well.

  4. Pour half the mixture into each loaf pan.  Bake at 350F for 1 hour or until wood stick inserted in the center comes out clean.  Cool for 5 minutes before removing from pans onto wire racks.

Makes 2 loaves.

Recipe courtesy of Yan Can Cook, Inc. (Copyright: 1992)

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 19
  • Fat 19g
  • Saturated Fat 6g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 4g
  • Cholesterol 60mg
  • Sodium 490mg
  • Potassium 140mg
  • Carbohydrate 57g
  • Fiber 2g
  • Sugars 31g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 10%