Eggless Mango Cardamon Walnut Quick Bread for #Breadbakers

Mireille who is hosting this month's edition of #Breadbakers has chosen Breads / Bakes with Stone Fruits as a theme. I dont have access to too many varieties of stone fruit during the year, except for a few weeks of plums , Peaches or fresh cherries. But Mango, yes :))

It was the peak of the mango till late last week, and while we enjoy all fruits as a whole, mango is quite versatile and lends itself to slushies / jams / bakes + cakes.  This quick bread (or cake if you please) was made on a whim one afternoon, and vanished quite quickly. In hindsight, I should have added a little more of the puree, but will make it again next summer during the Mango bounty.

Till then, enjoy this (almost) Eggless Wholewheat Mango Cardamom Walnut Quick bread for #Breadbakers. - no butter and very negligible fat

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Prep time : 20 mins, Bake time : 35-40 mins, Makes : a small loaf (approx 300-350 gms)

Adapted from here

Ingredients: (1 cup =240 ml)

Dry ingredients:

• Maida / All purpose flour - ½ cup
• Wholewheat flour - ½ cup
• Baking powder - 1 tsp
• Baking soda - ½ tsp
• salt - ½ tsp
• Nutmeg powder - a pinch
• Cardamom powder - ½ tsp
• Fine Semolina / Sooji / Rava - ¼ cup

Wet Ingredients:

• Mango Pulp - ½ cup + 3 tablespoon (non sweetened if using canned)**
• Powdered sugar - ½ cup (I used 2 tablespoon less)
• Yoghurt - ¼ cup + 1 TBSP
• Oil (any neutral oil) - ¼ cup + 1 TBSP

Topping:

Roasted and chopped walnuts - ⅙ cup (about 1.5 TBSP)

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Method:

1. Preheat oven to 190 C / 375 F. Grease and line a baking pan (a 6-inch spring form pan works best, but I used a 8*3 loaf pan)
2. Sieve all the dry ingredients twice over in a bowl. Ensure that the semolina is mixed in well.
3. ** If making mango pulp at home, wash and peel 1 large sweet mango, cut into chunks and puree without any water. I used the season's best variety of Alphonso, you may use any variety as long as its sweet and doesn't have too much fibre. If using store bought / canned, dont add any extra sugar if it already contains sugar. Make sure to bring to room temperature before using. 
4. In another bowl, whisk the mango pulp and add sugar, mix well till dissolved, add the oil, yoghurt and mix evenly.
5. Add the dry flour mix and ¾ of the walnuts in batches and fold gently. Repeat till all the flour is mixed in without any dry streaks. Use 1 -2 teaspoon of water if need to make it moist if its too dry (I didn't need to use any extra water).
6. Tap the pan gently twice on the countertop, drizzle the remaining  walnuts and bake for 30-35 mins till a toothpick comes clean
7. Rest in the pan for 5 mins before unmoulding. Cool on a wire rack and serve warm or cold.
8. You can serve as is or with a dusting of confectioner's sugar or a dollop of ice cream / whipped cream.

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Here's what other bakers have baked this month...

#BreadBakers - Stone Fruit

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Breakfast Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Caramelized Peach Streusel Bread by The Chef Next Door
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Chocolate Chip Quick Bread by The Crumby Cupcake
• Cherry Muffins by kidsandchic
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Walnut Bread by The Bread She Bakes
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Bread by Vegnation
• Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum and Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.