Today’s Mango Poppyseed Bread is a tender and delicious quick bread with the vibrant, tropical flavor of fresh mangoes. It’s the perfect alternative to banana bread when you want something with a bit more of an exciting flavor profile.

Mango Bread Recipe

Hi, it’s Ella, Jennifer’s daughter. This is my first blog post and I’m so excited to share with you about this mango poppyseed loaf. This recipe was my idea so my mom suggested that I tell you all about it.

It is the perfect fall treat. If you are someone who loves mango like me you will love this recipe. It is a tender, dense loaf cake with a vibrant tropical mango flavor.

The poppy seeds add a nice crunch. Have fun getting the poppy seeds out of your teeth! (If you don’t want to deal with poppy seeds in your teeth feel free to leave them out.)

To switch this recipe up a little bit you can use different fruit puree such as peach puree.

Below there is a video of me showing you how to make this mango poppyseed bread. I hope you like it.

Can this mango loaf cake be frozen? Yes! Wrap the loaf in plastic wrap or tinfoil, then store in a ziptop freezer bag for up to three months. Thaw completely at room temperature before enjoying. (BTW, This set of freezer containers is a crazy bargain.)

What are the best mangoes to use for mango bread? You can use a store-bought puree to make this recipe much easier (and that’s what I did the second time around). If you want to use fresh mangoes, Ataulfo or Alphonso mangoes are both sweet, flavorful and have a soft texture that will make them easier for pureeing.

Is this mango bread vegan? Yes, this mango poppy seed bread is eggless and milk-free. While we don’t specialize in vegan recipes, we do have a large selection of vegan recipes that our non-vegan family loves and makes regularly, like this one!

Watch our quick video for how to make these mango cupcakes with fresh mango, and then scroll down for the free printable recipe:

Ingredients for Mango Bread

• Mango Puree
• Coconut Oil or melted butter
• White Granulated Sugar
• Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Poppy Seeds, optional

Scroll down to the printable recipe card for full measurements.

Tip: you can use either white granulated sugar or coconut palm sugar for this recipe – I’ve used both and had great results both way.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Mixing Bowl
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• 8″ x 4″ Loaf Pan

How to Make Mango Bread

Preheat your oven to 350F.

Whip the mango puree, coconut oil (or melted butter), sugar, and vanilla together to form a light airy batter.

Sift the dry ingredients (flour, baking powder, baking soda, salt) together and stir in to the wet batter 1 cup at a time.

Stir in the poppy seeds until well-distributed throughout the batter.

Pour the batter out into a greased (and/or lined) loaf pan.

Bake for 45-55 minutes until an inserted toothpick comes out clean.

Allow to cool on a cooling rack before serving or storing.

Pin this Vibrant Mango Poppyseed Bread for your next baking session:

Grab your free printable for our mango poppy seed loaf cake recipe:

I hope your family loves this quick and delicious mango bread recipe as much as mine does!

For more beautiful breads, check out our full bread recipe collection here:

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