eggless mango bread

An easy to make mango bread which is fully vegan. It has a low sugar content and it's perfect for breakfast and as a snack. Can be served with vegan butter or on its own.

Easy Vegan Mango Bread

mango

all purpose flour

tbsp flaxseed (ground)

fl oz oat milk

olive oil

tsp baking powder

tsp baking soda

salt

oz (14 halves) walnuts

caster sugar

Preheat the oven to

Preheat the oven to 350°F / °C.<br />
Lightly spray a 9x5-inch loaf pan with oil and set aside.

In a large bowl,

In a large bowl, mash the mango until almost smooth. Add the olive oil, the oat milk, the sugar, the vanilla extract (if using) and the ground flax to the mango and mix well. You can use a handheld mixer if you wish.

Add the oats, the

Add the oats, the baking powder, the baking soda and the nuts into the wet mixture and mix well. Add the flour bit by bit and gently fold it into your mixture with a wooden spoon. Don't over stir. You can stop when you can no longer see flour patches around the bowl.

The dough will look

The dough will look quite heavy and thick, that's normal. Move the dough into the loaf pan and spread out evenly. You can add a few walnuts as decoration if you wish.<br />
Bake the loaf, uncovered, for 34-45 minutes. I always bake it for 35 minutes but time can vary depending on the oven. The top should be golden. You can check to see if your mango bread is done by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, then the mango bread is done. You can also see that the sides of the mango bread detach a little from the loaf pan.

Place the loaf pan

Place the loaf pan on a cooling rack. Slice the mango bread once cooled. The mango bread keeps well in the fridge for around 3-4 days.

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Easy Vegan Mango Bread

The most viewed eggless mango bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine