Eggless Mango Bread

4.7
(3)
3 Reviews
2 Photos

This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.

Submitted by RADHIKA GHATAGE
Published on June 18, 2020
2
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
20
Yield:
1 loaf
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Ingredients

Original recipe (1X) yields 20 servings

  • 1 cup diced fresh mango

  • ¼ cup hot water

  • ½ cup white sugar

  • ½ cup skim milk powder

  • ½ cup yogurt

  • ½ cup sunflower oil

  • 2 cups whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.

  2. Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.

Nutrition Facts (per serving)

139 Calories
6g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 139
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 123mg 5%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 10g
Protein 4g 8%
Vitamin C 4mg 5%
Calcium 103mg 8%
Iron 1mg 3%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.