Gluten Free Mango Bread
This moist and flavorful mango bread is a delicious gluten free take on Hawaiian Mango Bread with no dairy or refined sugars. Filled with fresh mango flavor, it's the perfect summer bake.
Servings 1 loaf
Ingredients
- 1 cup mango puree about 2 mangoes
- 1 ½ cups 1:1 gluten-free flour
- ½ cup tigernut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup olive oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
- Whisk together all of the dry ingredients in a medium bowl and set aside.
- Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
- Use a spatula to fold the ½ the flour mixture into the wet ingredients at a time, until just mixed.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, until a toothpick comes out clean.
- Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
- Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.
Notes
*See notes in post above for substitutions and variations