Vegan Hawaiian Mango Bread
This vegan Hawaiian mango bread tastes just like the mango bread you find in Hawaii. It's super moist, sweet, flavorful, and so delicious!
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Ingredients
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup fresh mango purée (from about 3 mangoes)
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 3 tbsp pure organic cane sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
- 1/2 cup finely diced mango
Instructions
- ***This bread is best when made a day before you want to eat it. Read above in the post for more details.
- Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper.
- Make the flax egg by combining the ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk until well combined.
- In a medium bowl, add the mango puree, melted coconut oil, brown sugar, cane sugar, flax egg, and vanilla. Whisk until well combined.
- Add the wet to the dry. Stir with a spatula until just combined. Don’t overmix. Fold in diced mango. Pour batter into the loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10-15 minutes. Then carefully remove bread and place on a wire rack to cool completely. Once cooled, wrap in plastic wrap, place it back in the loaf pan and cover it with a piece of foil, OR place in an airtight container. Slice and eat the next day. It tastes so much more flavorful and moist the next day as the flavors have time to develop. Although it’s still yummy day of. I highly recommend you plan ahead and make it the day before if you can!
Servings: 8