Mireille who is hosting this month’s edition of #Breadbakers has chosen Breads / Bakes with Stone Fruits as a theme. I dont have access to too many varieties of stone fruit during the year, except for a few weeks of plums , Peaches or fresh cherries. But Mango, yes :))
It was the peak of the mango till late last week, and while we enjoy all fruits as a whole, mango is quite versatile and lends itself to slushies / jams / bakes + cakes. This quick bread (or cake if you please) was made on a whim one afternoon, and vanished quite quickly. In hindsight, I should have added a little more of the puree, but will make it again next summer during the Mango bounty.
Till then, enjoy this (almost) Eggless Wholewheat Mango Cardamom Walnut Quick bread for #Breadbakers. – no butter and very negligible fat
Prep time : 20 mins, Bake time : 35-40 mins, Makes : a small loaf (approx 300-350 gms)
Adapted from here
Ingredients: (1 cup =240 ml)
- Maida / All purpose flour – 1/2 cup
- Wholewheat flour – 1/2 cup
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- salt – 1/2 tsp
- Nutmeg powder – a pinch
- Cardamom powder – 1/2 tsp
- Fine Semolina / Sooji / Rava – 1/4 cup
- Mango Pulp – 1/2 cup + 3 TBSP (non sweetened if using canned)**
- Powdered sugar – 1/2 cup (I used 2 TBSP less)
- Yoghurt – 1/4 cup + 1 TBSP
- Oil (any neutral oil) – 1/4 cup + 1 TBSP
Roasted and chopped walnuts – 1/6 cup (about 1.5 TBSP)
- Preheat oven to 190 C / 375 F. Grease and line a baking pan (a 6-inch spring form pan works best, but I used a 8*3 loaf pan)
- Sieve all the dry ingredients twice over in a bowl. Ensure that the semolina is mixed in well.
- ** If making mango pulp at home, wash and peel 1 large sweet mango, cut into chunks and puree without any water. I used the season’s best variety of Alphonso, you may use any variety as long as its sweet and doesn’t have too much fibre. If using store bought / canned, dont add any extra sugar if it already contains sugar. Make sure to bring to room temperature before using.
- In another bowl, whisk the mango pulp and add sugar, mix well till dissolved, add the oil, yoghurt and mix evenly.
- Add the dry flour mix and 3/4 of the walnuts in batches and fold gently. Repeat till all the flour is mixed in without any dry streaks. Use 1 -2 tsp of water if need to make it moist if its too dry (I didn’t need to use any extra water).
- Tap the pan gently twice on the countertop, drizzle the remaining walnuts and bake for 30-35 mins till a toothpick comes clean
- Rest in the pan for 5 mins before unmoulding. Cool on a wire rack and serve warm or cold.
- You can serve as is or with a dusting of confectioner’s sugar or a dollop of ice cream / whipped cream.
Here’s what other bakers have baked this month…
#BreadBakers – Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Breakfast Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Caramelized Peach Streusel Bread by The Chef Next Door
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Chocolate Chip Quick Bread by The Crumby Cupcake
- Cherry Muffins by kidsandchic
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Walnut Bread by The Bread She Bakes
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Bread by Vegnation
- Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum and Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.