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Vegan Mango Bread (Eggless, with Optional Crumble Topping) Recipe

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4.2 from 14 reviews

This vegan and eggless Mango Bread is a moist, flavorful treat perfect for breakfast, snacks, or dessert. Made with ripe mango puree and diced mangoes, combined with a soft crumb and optional coconut crumble topping, it’s a delightful tropical twist on classic quick bread. The bread is naturally sweetened, dairy-free, and easy to prepare, baking to a golden perfection in just over an hour.

  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Ingredients

Crumble Topping (Optional)

  • 1/4 cup (30g) all-purpose plain flour
  • 3 tablespoons (15g) shredded coconut
  • 1 1/2 tablespoons (22g) vegan butter (melted and cooled)
  • 1 1/2 tablespoons (19g) granulated sugar

Bread Batter

  • 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled)
  • 3/4 cup (150g) granulated sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon turmeric powder (optional for color)
  • Pinch of salt (optional)
  • ~1 1/4 cups (300g) mango puree (approx 2 large very ripe mangos or 2 cups chopped mangos)
  • 1/3 cup (85g) dairy-free milk
  • 1/3 cup (85g) neutral flavored oil
  • 1 tablespoon lemon juice (or apple cider vinegar, optional)
  • 1 teaspoon vanilla bean paste
  • ~3/4 cup (120g) diced mango (optional, approx 1 small ripe mango)

Instructions

  1. Make the crumble topping: Add all crumble topping ingredients to a small mixing bowl. Mix with a spoon or your fingertips until the mixture is flaky and crumbly. Set aside in the fridge until needed.
  2. Prepare the loaf pan: Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper, leaving some overhang for easy removal. Note: If using a longer pan, baking time may be slightly reduced.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and if using, turmeric powder and salt. Ensure there are no lumps for an even batter.
  4. Add wet ingredients: To the dry mixture, add the mango puree, dairy-free milk, oil, lemon juice (or apple cider vinegar), and vanilla bean paste. Mix gently until just combined. Avoid overmixing to keep the bread tender.
  5. Fold in diced mango: Gently fold the diced mango into the batter, distributing it evenly without breaking the pieces down.
  6. Transfer batter and add crumble: Pour the batter into the prepared loaf pan. If using, sprinkle the crumble topping evenly over the batter.
  7. Bake the bread: Bake in the preheated oven for 60-70 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just moist crumbs attached; some crumbs are expected due to the moist nature of the bread.
  8. Cool the bread: Let the mango bread rest in the loaf pan for 15 minutes to set, then transfer it to a wire rack to cool completely before slicing.
  9. Serve: Use a sharp serrated knife to slice the bread. It is delicious served warm or at room temperature.
  10. Store leftovers: Keep leftovers in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month. Warm slices before serving for the best texture and flavor.

Notes

  • Turmeric powder is optional and used only for adding a subtle color boost.
  • For the mango puree, use very ripe mangoes for the best sweetness and flavor.
  • If you prefer a sweeter bread, adjust the sugar amount to your taste.
  • The crumble topping adds a delightful texture contrast but can be omitted for a simpler bread.
  • Ensure not to overmix the batter to avoid a dense bread texture.
  • Storage tips: freezing is best to maintain freshness beyond a few days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-mango-bread-eggless-with-optional-crumble-topping-recipe/