A fruit or vegetable in a bread makes it healthier and tastes better. I had a can of mango pulp sitting in my pantry and I wanted to bake either a bread or cake with it. I ended up baking both ( will post the cake recipe soon) but I loved this bread more than the cake. Gosh! it was juicy, moist and the color was simply beautiful. I wish there was a “scratch and taste” technology in photographs for you to get a taste of what I am talking about:) I am sure this would taste even better with fresh mangoes. I got the original recipe from here. This is the first time I am using mango and cardamom in a bread and all I can say is its blissful.
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons powdered cardamom seeds
1/4 teaspoon salt
4 tablespoons oil
3/4 cup sugar
2 tablespoons flax seed powder
2 cups mango pulp
1. Preheat oven to 350F. Line and grease a loaf pan with parchment paper and set aside.
2. In a large bowl whisk together flour, baking soda, baking powder, cardamom powder and salt.
3. In another bowl beat together the oil, sugar, flax seed powder and mango pulp.
4. Add dry ingredients to wet and mix well.
5. Transfer the batter to the loaf pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.