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Blogging Marathon# 47: Week 4/ Day 1

Theme: Bookmarked Recipes

Dish: Vegan Mango Bread

We are starting our last and final week of blogging marathon for this year today. My theme for this week is ‘Bookmarked Recipes‘. I have so many recipes in my bookmarks that it is even impossible to make them all in this life time. Also I don’t think I will ever be able to organize them in a proper way to actually see what I have in there. All these recipes are bookmarked all over the place — some on Pinterest, some on Foodgawker, some on my desktop and some on my laptop.

I looked through all my photo folders from this year and found 3 bookmarked recipes that I already made but didn’t get a chance to post. So this is my idea of cleaning up my folders for the new year.

For the first day I have Vaishali’s Vegan Mango bread that was a super hit at home. The bread is moist and the taste of mango comes through in each and every bite. Using canned mango makes it convenient to make this bread any time of the year and we don’t have to wait for just summers. A must try bread recipe for all mango lovers.

Recipe adapted from Vaishali’s Holy Cow!

Print Recipe
Vegan Mango Bread Yum
Vegan Mango Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups Whole wheat pastry flour
  • 1 tsp Baking powder
  • 1 tsp Baking Soda
  • 2 tsp Cardamom Ground
  • ¼ tsp Salt
  • ¼ cup Vegetable Oil Canola or
  • ½ cup Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used)
  • 2 tbsp Flaxseed meal
  • 2 cups Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes)
  • ¼ cup Almonds Cashews Slivered /
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups Whole wheat pastry flour
  • 1 tsp Baking powder
  • 1 tsp Baking Soda
  • 2 tsp Cardamom Ground
  • ¼ tsp Salt
  • ¼ cup Vegetable Oil Canola or
  • ½ cup Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used)
  • 2 tbsp Flaxseed meal
  • 2 cups Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes)
  • ¼ cup Almonds Cashews Slivered /
Vegan Mango Bread
Instructions
  1. Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.
  3. In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.
  4. Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.
  5. Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
  6. Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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10 thoughts on “Vegan Mango Bread”

  1. Oh my I love the texture Pavani..now this becomes my bookmarked one!..I agree we may never get our bookmarked ones cleared..

  2. We r not mango lovers at home except in the natural form but I think this would make a wonderful gift for someone who loves mango anytime ..

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