Mango Nut Bread

Mango Nut Bread

There is nothing like fresh baked bread for breakfast. This low fat bread uses one of my favorite tropical fruits, the mango. The addition of coconut flakes gives this bread a tropical flair. I love this with a smear of mango butter!!

For those of you who have never baked bread before, this is very simple to make. The only appliance I used was a blender to purée the mango. The rest was mixed by hand.

Original pictures take c4.staticflickr.com site

Gina’s Weight Watcher Recipes

Servings: 16 slices • Serving Size: 1/2 inch slice • Points +: 3 pts • Smart Points: 3 

Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

1 cup mango purée (about 2 ripe mangos)

1 cup all purpose flour

1 cup unbleached whole wheat flour

1/2 cup sugar

1 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

1/4 cup chopped walnuts

1/4 cup coconut flakes

1 large egg, beaten

2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9×5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.