Vegan Mango Bread

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!

[wpurp-searchable-recipe]Vegan Mango BreadWhole wheat pastry flour, Baking powder, Baking Soda, Ground Cardamom, Salt, Canola or Vegetable Oil, Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used), Flaxseed meal, Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes), Slivered Almonds/ Cashews, Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.; In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.; In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.; Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.; 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.; Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.; [/wpurp-searchable-recipe]

Vegan Mango Bread

Moist, sweet and absolutely delicious mango bread that is 100% vegan.

Author: Pavani

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Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Dessert

Cuisine: American, fusion

Servings: 1 loaf

Ingredients

1x2x3x

• 2 cups Whole wheat pastry flour
• 1 tsp Baking powder
• ¾ tsp Baking Soda
• 1½ tsp Ground Cardamom
• ¼ tsp Salt
• ¼ cup Canola or Vegetable Oil
• ½ cup Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used)
• 2 tbsp Egg replacer powder whisked in ¼ tbsp water*
• 2 cups Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes)
• 3 tbsp Slivered Almonds/ Cashews, chopped

Instructions

• Preheat the oven to 350°F. Lightly grease a 9″x5″ loaf pan.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.
• In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.
• Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.
• 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.
• Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.

Notes

• Flaxseed meal can be used instead of egg replacer powder. Whisk 2 tbsp of ground flaxseeds in ¼ cup water and use as directed in the recipe.

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