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Recipe: Tropical Mango Bread with Vanilla Glaze (with pineapple and coconut)

Breads - Muffins, Quick Breads
TROPICAL MANGO BREAD
"Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch."



1 3/4 cups all-purpose flour
1 1/4 cups white granulated sugar
1 3/4 teaspoons baking powder
2 teaspoons Durkee Ground Cinnamon
1 1/2 teaspoons salt
1 teaspoon Durkee 100% Pure Vanilla Extract
3 eggs
3/4 cup Mazola Corn Oil
1 cup diced mango (about 1 medium mango)
1 (8 ounce) can pineapple tidbits, well drained
1/4 cup chopped macadamia nuts
1/2 cup shredded coconut

FOR THE VANILLA GLAZE:
1 1/2 cups powdered sugar
1/2 teaspoon Durkee 100% Pure Vanilla Extract
1 tablespoon butter OR margarine, melted
2 to 3 tablespoons hot tap water

Preheat oven to 350 degrees F. Grease 2 (8 1/2 x 4 1/2-inch) loaf pans.

Stir together flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the dry ingredients and add 1 teaspoon vanilla, eggs, oil, fruits, nuts and coconut; mix well. Pour into prepared pans.

Bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks.

When loaves are cool, mix together ingredients for glaze and pour over loaves. (For easy clean up, place a sheet of waxed paper under the rack before pouring glaze over bread.)

Makes 2 loaves
Source: Durkee, ACH Food Companies, Inc.
MsgID: 3155636
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Brand Name Recipes - 06-03-14 Daily Reci...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Mango Recipes
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"This light fine-textured cake may be baked in mini loaf pans. These mini-loaves make great gifts." - From: Good Housekeeping Baking
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