Eggs are replaced with milk powder in this simple mango bread. Even leftover powder from baby formula can be substituted. Although this bread tastes best when served warm from the oven, it can be stored for two to three days.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
| Yield: | 1 loaf |
Ingredients
- 1 cup diced fresh mango
- ¼ cup hot water
- ½ cup white sugar
- ½ cup skim milk powder
- ½ cup yogurt
- ½ cup sunflower oil
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
- Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 123 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It was simply superb. I used a rice cooker and cooked it for 45 minutes. It came out absolutely soft and fluffy. It was a joy making it . Thanks for making my day.
I loved it. I ended up using Splenda sugar, and 6oz of fat free raspberry yogurt, and 1/3c olive oil, since it’s what I had. It isn’t a very sweet bread (a good thing) and a dab of olive oil butter makes it to die for. Thank you thank you and thank you again!
I like this recipe, especially when you live in a tropical place and have mangoes growing out your ears and need to find things to do with them. The bread was decent but not quite worthy of five stars in my opinion. I have only been able to make it one time so we will see what happens next time