Mango-Pecan Quick Bread

Mango-Pecan Quick Bread

Mangos give a standard quick bread a lively flavor jolt.

From EatingWell: October/November 2005
Yield: 12 servings
Active Time: 25 minutes
Total Time: 1 1/4 hours (muffins) - 1 1/2 hours (mini loaves) - 2 1/4 hours (large loaf)


  1. Quick-Bread Dry Mix, (recipe follows)
  2. 2 large eggs
  3. 1 cup nonfat buttermilk, (see Tips)
  4. 2/3 cup brown sugar
  5. 2 tablespoons butter, melted
  6. 2 tablespoons canola oil
  7. 1 teaspoon vanilla extract
  8. 2 cups diced mango, (see Tips)
  9. 1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired


  1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
  2. Prepare Quick-Bread Dry Mix.
  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
  4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add mango and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.
  5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Tips & Notes

This Recipe Calls For:


Nutrition Per Serving: 230 calories; 9 g fat (2 g sat, 4 g mono); 41 mg cholesterol; 33 g carbohydrates; 5 g protein; 3 g fiber; 182 mg sodium; 104 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)