Gluten Free Moist Mango And Nut Bread Recipes

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MANGO NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GLUTEN-FREE MOIST MANGO AND NUT BREAD

Steps:

• 1) Preheat oven to 350 degrees.
• 2) In a large bowl combine flour, baking powder, salt (and cinnamon if added). Whisk well.
• 3) In another bowl separate the egg whites from the yolks.
• 4) With an electric beater (or by hand if you've got it in you) beat the egg whites until stiff.
• 5) Beat the yolks, adding in the oil, vanilla, and sugar.
• 6) Pour your wet yolk mixture into the flour and mix well.
• 7) Add the egg whites to the batter. Folding them in until smooth.
• 8) Mix in the mangoes and nuts into the batter.
• 9) Pour into 2 small greased loaf or cake pans.
• 10) Bake for about 1 hour or until toothpick comes out clean.

MOIST NUT BREAD

Steps:

• In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.