Mango-Apricot Bread

Name: Mango-Apricot Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 loaf
Ingredients: 236.59 ml flour; 4.92 ml baking soda; 1.23 ml salt; 4.92 ml cinnamon; 59.16 ml softened butter; 59.16 ml vegetable oil; 177.44 ml white sugar; 1 egg; 2.46 ml vanilla extract; 1 large mango, peeled and chopped; 59.14 ml minced dried apricot; 59.14 ml chopped walnuts; 59.14 ml shredded coconut

Submitted by EdsGirlAngie

"This is a dense, deliciously spicy fruit bread! Because of the mango chunks, slicing can be difficult so I usually cut the bread in half lengthwise and then cut horizontally into "bars" much like brownies. The apricots complement the mango, and the walnuts and coconut add texture."

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photo by lilsweetie

Ready In:: 1hr 30mins
Ingredients:: 13
Yields:: 1 loaf

ingredients

236.59 ml flour
4.92 ml baking soda
1.23 ml salt
4.92 ml cinnamon
59.16 ml softened butter
59.16 ml vegetable oil
177.44 ml white sugar
1 egg
2.46 ml vanilla extract
1 large mango, peeled and chopped
59.14 ml minced dried apricot
59.14 ml chopped walnuts
59.14 ml shredded coconut

directions

Preheat oven to 350 degrees F.
Lightly grease a 9x5-inch loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In another bowl, beat together the butter, oil and sugar until light and fluffy (sometimes I just do this by hand instead of using the mixer; the mixture is less airy, and the bread becomes more dense and rich).
Stir in the egg, then the vanilla.
Blend this mixture into the flour mixture.
Now fold in the mango, apricots, walnuts and coconuts; do not overmix.
Pour batter into prepared loaf pan, then bake in preheated oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.