Eggless Ginger & Mango Bread Recipe

Name: Eggless Ginger & Mango Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 cup whole wheat flour; 1/4 cup semolina [sooji]; 4 tablespoons brown sugar [adjust to taste]; 1 1/2 cups mango Alphonso, puree [or fresh pureed mangoes]; 1/4 cup ginger caramalized, pieces, chopped fine; 1/2 tablespoon milk + 3 milk [2%]; 1 teaspoon baking powder; 1 pinch baking soda; 1 pinch salt; 3 tablespoons ground flax seeds [or flax meal]; 1/4 teaspoon cinnamon [optional]; 1/4 teaspoon ginger powder; 1/4 teaspoon grated nutmeg fresh, [optional]; 1 teaspoon pure vanilla extract [optional]; raisins [optional but recommended]

Servings: persons

1 1/2 cups all purpose flour
1/4 cup whole wheat flour
1/4 cup semolina [sooji]
4 tablespoons brown sugar [adjust to taste]
1 1/2 cups mango Alphonso, puree [or fresh pureed mangoes]
1/4 cup ginger caramalized, pieces, chopped fine
1/2 tablespoon milk + 3 milk [2%]
1 teaspoon baking powder
1 pinch baking soda
1 pinch salt
3 tablespoons ground flax seeds [or flax meal]
1/4 teaspoon cinnamon [optional]
1/4 teaspoon ginger powder
1/4 teaspoon grated nutmeg fresh, [optional]
1 teaspoon pure vanilla extract [optional]
raisins [optional but recommended]

1
Pre-heat the oven to 180C/350F.
2
In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix.
3
In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts !
4
In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.
5
Now make a well in the centre of the flour mixture and tip in the wet mixture.Fold in gently so that everything just comes together.Dont over mix!
6
Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula.
7
Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes.
8
Remove from oven & let it cool in the loaf pan for 5 to 10 minutes.
9
Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/4 cup whole wheat flour, 1/4 cup semolina [sooji], 4 tablespoons brown sugar [adjust to taste], and more.

Yes, Eggless Ginger & Mango Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggless Ginger & Mango Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions