A delightful tropical-inspired bread featuring mango and coconut, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it and dusting with flour.
Ensure the loaf pan is evenly coated with flour to prevent sticking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, mixing well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Fold in the mango and shredded coconut until evenly distributed.
Dice the mango into small pieces for even distribution.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Sift the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the pan to release the bread easily.
Slice and serve the bread as a delightful treat for breakfast or a snack.
Pair with a cup of tea or coffee for a perfect combination.
