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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This slightly spongy, firm-textured loaf stays moist because of the mango puree. Ingredients:
3/4 cup whole-wheat flour |
3/4 cup all-purpose flour |
1/4 tsp. salt |
2 tsp. baking powder |
1 tsp. baking soda |
2 eggs, lightly beaten |
2 tbsp. vegetable oil |
1/3 cup honey |
3/4 cup whole-bran cereal |
3/4 cup dairy sour cream |
1 large ripe mango, peeled, pureed |
1 tsp. grated orange zest |
1/3 cup flaked coconut |
Directions:
1. Preheat oven to 350ºF. Grease a 9 x5 loaf pan.
2. In a large bowl, combine whole-wheat flour, all-purpose flour, salt, baking powder and baking soda. In a medium bowl, combine eggs, oil, honey, bran cereal, sour cream, mango, orange zest and coconut.
3. Add egg mixture to dry ingredients. Stir only enough to moisten. Spoon into greased pan; smooth top.
4. Bake in preheated oven 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on a wire rack 10 minutes. Turn out onto rack; cool completely. Let bread stand about 2 hours to set before slicing
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