I love a good quick bread recipe, like this easy one-banana banana bread. This time of year, I am still very much in the mood to bake while the weather is still warming up, but I am craving more summer flavors. That’s what makes this mango and orange quick bread recipe such a good one. If you like orange scones, or poppy seed bread with orange glaze, you’ll love this quick bread.
I baked this into four small loaves. I love how cute they are, plus they are easy to wrap up and parcel out all week long. Quick breads make a great breakfast alongside something with protein (scrambled eggs for life over here!) or as a snack during the day. But you could absolutely bake this in a standard size loaf pan if you prefer.
The process is very similar to making banana bread. First, you mash up the mango before stirring in the other ingredients. See the recipe card below for the full instructions!
You can leave these as they are and just serve with some butter or jam. Or you can top with a quick glaze of powdered sugar and a little water or milk whisked together to make these feel a little more like a dessert. I love the bright pops of citrus and mango flavor. Enjoy! xo. Emma
Mango & Orange Quick Bread
- 1 cup cubed mango fresh or frozen and thawed, approx. 180 grams
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 3 tablespoons olive oil
- juice and zest from 1 orange approx. 1/2 cup juice
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cashews chopped
In a bowl, mash the mango well. I used a pastry blender but a fork could also work well here. Then stir in the sugars, egg, oil, juice, and zest.
In a smaller bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet and stir until just combined. Then stir in the chopped cashews.
Add the mixture to a prepared baking pan. And bake at 325°F. If you are using small loaf pans like the ones pictured, bake for around 25-28 minutes. If you are using a standard size loaf pan, bake for around 50-55 minutes. Either way, insert a toothpick to check if the loaf is done before removing from the oven to allow to cool.