Buttermilk bread filled with fresh strawberries and mango. This strawberry mango bread is slightly sweet and so delicious, perfect for a summery breakfast.
Hi! This is Andrea from Cooking with a Wallflower, and this week I’m back to share with you a loaf bread that’s filled with some of my favorite seasonal fruits.
It’s summer already! Can you believe it? I’ve had such a busy May that time felt like it just slipped away.
And even though I don’t have any big plans for the summer, I’m still excited for warm weather and summer fruits. I’ve been waiting all year for berries, cherries, peaches, and nectarines to come into season. And I can’t wait to indulge in them. What are you looking forward to this summer?
This strawberry mango bread is SO delicious. I’m completely addicted to it. Every slice is moist and slightly sweet with a crunchy crust top. Filled with strawberries and mangoes, this bread is perfect for the summer.
One loaf of this bread doesn’t last long in my house so I might have to buy another loaf pan to make two batches at once. But they’re great for taking with you when you need a breakfast or snack on the go.
Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan with nonstick cooking spray or vegetable oil.
In a medium sized bowl, add all purpose flour and baking soda and lightly toss until combined.
In a separate medium sized bowl, add a beaten egg, granulated sugar, and vanilla extract. Mix until the ingredients are incorporated. Next, add buttermilk and vegetable oil and whisk until just incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until there are no more pockets of flour. Make sure that you scrape the bottom the mixing bowl to get all of the flour.
Lightly toss the chopped strawberries and mango in a little bit of flour to prevent them from sinking to the bottom. Fold the strawberries and mangoes into the dough.
Pour the batter into the loaf pan. Bake the bread for about 50-60 minutes. You may need to cover the bread with aluminum foil at around 35-40 minutes to prevent the top of the bread from becoming too brown. At around 50 minutes, test the bread with a toothpick through the center. If the toothpick comes out clean, the bread is done. If the toothpick is covered in batter, bake the bread for a few more minutes.
Allow the bread to cool down before cutting into them.
Serve the bread warm or cooled.
Enjoy!
Andrea
- 2 cups flour
- 1 teaspoon baking soda
- 1 large egg, beaten
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ⅓ cup vegetable oil
- ¾ cup chopped strawberries
- ¾ cup chopped mangoes
- Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or vegetable oil.
- In a medium sized bowl, add all purpose flour and baking soda and lightly toss until combined.
- In a separate medium sized bowl, add a beaten egg, granulated sugar, and vanilla extract. Mix until the ingredients are incorporated. Next, add buttermilk and vegetable oil and whisk until just incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix until there are no more pockets of flour. Make sure that you scrape the bottom the mixing bowl to get all of the flour.
- Lightly toss the chopped strawberries and mango in a little bit of flour to prevent them from sinking to the bottom. Fold the strawberries and mangoes into the dough.
- Pour the batter into the loaf pan. Bake the bread for about 50-60 minutes. You may need to cover the bread with aluminum foil at around 35-40 minutes to prevent the top of the bread from becoming too brown. At around 50 minutes, test the bread with a toothpick through the center. If the toothpick comes out clean, the bread is done. If the toothpick is covered in batter, bake the bread for a few more minutes.
- Allow the bread to cool down before cutting into them.
- Serve the bread warm or cooled.
No doubt about it, I have to try this. I know we’ll gobble it up in no time, so I might as well make a double batch from the get-go! Thanks for a scrumptious recipe.
In our family we don’t consume white sugar but use fruit alternative. This is our absolute go to recipe for every single birthday. I usually half the amount and replace the sugar with coconut sugar, date syrup, mashed bananas , fruit only jam, etc…. and its alway sweet and delicious. We also use fresh ground whole wheat and its still amazing. I just layered it with homemade ice cream to make an ice cream cake and it worked great. Thanks for such a delicious and versatile recipe.