This is a delicious sweet quick bread made using dietary fiber rich rolled oat, plain flour and mango. Quick bread does not use yeast but using baking powder or baking soda or both as leavening agent.
One of the best way to enjoy your seasonal fruits was adding them in your baking products either cake, muffin, yeast bread or quick bread. Since I have mango, so this is what am going to bake with. Mango really enhances the taste of this Mango Oatmeal Bread while oatmeal gives it a great texture. This bread like so many homemade bread is impossible to resist when you take it out of the oven.
Mango Oatmeal Bread doesn't require a mixer, no kneading or shaping involved and what you need is a whisk.
MANGO OATMEAL BREAD
Serves : 8-10
2 cup plain flour
1 cup rolled oat
2 tsp baking powder
1/2 tsp baking soda
1.5 cup chopped mango
1/2 tsp salt
3/4 cup sugar
2 large eggs
1 cup milk
1 tsp vanilla
1/4 cup oil
DIRECTIONS
Preheat oven to 170 c and grease a loaf pan.
Whisk together flour, oat, baking powder, baking soda, salt and sugar in a mixing bowl.
In a separate bowl, whisk together eggs, milk and oil.
Pour wet mixture into dry ingredients, stir to mix.
Fold in chopped mango, stir well.
Spoon mixture into prepared pan, bake for 60 minutes or until a skewer inserted comes out clean.
Cool in pan for 10 minutes, transfer onto rack to cool.
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