Mango Bread

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  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 2 cups diced mangos
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup shredded coconut


Preheat oven to 350°F.
Butter and flour two 9x5-inch loaf pans.
In a large bowl, whisk together flour, baking soda, cinnamon and salt.
In a separate bowl, whisk eggs, vegetable oil, vanilla and sugar until well combined.
Add egg mixture to flour and stir until just combined.
Fold in mangos, raisins, walnuts and coconut. Let sit for 20 minutes.
Divide batter between prepared pans and bake for 45-50 minutes, or until a toothpick inserted in center comes out clean.
Cool in pans for 15 minutes, then remove from pans and cool on a rack.
Serve warm, or cool completely before storing.
Will keep refrigerated for several days, or wrap well and freeze for up to 2 months.

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