Gluten-Free Moist Mango And Nut Bread Recipe

Name: Gluten-Free Moist Mango And Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Bob's Red Mill gluten-free all-purpose baking flour (you can substitute with all purpose baking flour for a regluar recipe, and if you can tolerate glute); 3 teaspoons baking powder; 1/2 cup brown sugar; 2 teaspoons coconut oil; 1/4 teaspoon salt; 2 large eggs; 1/2 cup macadamia nuts or 1/2 cup walnuts, chopped; 300 g raw mangoes, pureed or 2 -3 mangoes, depending on the size; 2 teaspoons vanilla extract; 1 teaspoon cinnamon (optional)

Servings: persons

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

461

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 10 ingredients. The key ingredients include: 1 cup Bob's Red Mill gluten-free all-purpose baking flour (you can substitute with all purpose baking flour for a regluar recipe, and if you can tolerate glute), 3 teaspoons baking powder, 1/2 cup brown sugar, 2 teaspoons coconut oil, and more.

Yes, Gluten-Free Moist Mango And Nut 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!

Gluten-Free Moist Mango And Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions