Eggless Ginger & Mango Bread

Ready in : 45 mins

You can never have too many bread recipes, so give Eggless Ginger & Mango Bread a try. This recipe makes 4 servings with 464 calories, 10g of protein, and 4g of fat each. For $1.23 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up cinnamon [optional], baking soda, raisins [optional but recommended], and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Eggless Mango Mousse – Eggless Dessert, Eggless Mango Ice cream, and Eggless Ginger Cookies | Chewy Ginger Molasses Cookies are very similar to this recipe.

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

1.5 cups

flour

0.25 cup

semolina [sooji]

0.25 cup

brown sugar [adjust to taste]

4 tablespoons

alphonso mango puree [or mangoes]

1.5 cups

caramalized ginger pieces

0.25 cup

milk

0.5 tablespoon

baking powder

1 teaspoon

baking soda

1 pinch

salt

1 pinch

ground flax seeds [or flax meal]

3 tablespoons

cinnamon [optional]

0.25 teaspoon

ginger powder

0.25 teaspoon

nutmeg [optional]

0.25 teaspoon

vanilla extract [optional]

1 teaspoon

raisins [optional but recommended]

4 servings

Cooking in Steps

1
Pre-heat the oven to 180C/350F.

oven
2
In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix.

gelatin

flaxseed

milk

bowl
3
In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.

baking powder

ginger powder

baking soda

cinnamon

nutmeg

sugar

salt

mixing bowl
4
Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts !

raisins

ginger

nuts
5
In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.

artificial vanilla

mango puree

mixed seeds

flaxseed

milk

bowl
6
Now make a well in the centre of the flour mixture and tip in the wet mixture.Fold in gently so that everything just comes together.Dont over mix!

all purpose flour
7
Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula.

cooking oil

spatula
8
Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes.

oven

skewers
9
Remove from oven & let it cool in the loaf pan for 5 to 10 minutes.

loaf pan

oven
10
Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.

wire rack
11
Slice the bread after completely cooled.No prizes for guessing that I was impatient and hence not- so- neat slices in the pics!

bread

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Eggless Ginger & Mango Bread

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

1.5 cups

flour

0.25 cup

semolina [sooji]

0.25 cup

brown sugar [adjust to taste]

4 tablespoons

alphonso mango puree [or mangoes]

1.5 cups

caramalized ginger pieces

0.25 cup

milk

0.5 tablespoon

baking powder

1 teaspoon

baking soda

1 pinch

salt

1 pinch

ground flax seeds [or flax meal]

3 tablespoons

cinnamon [optional]

0.25 teaspoon

ginger powder

0.25 teaspoon

nutmeg [optional]

0.25 teaspoon

vanilla extract [optional]

1 teaspoon

raisins [optional but recommended]

4 servings

Cooking in Steps

1 Pre-heat the oven to 180C/350F.

2 In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix.

gelatin

flaxseed

milk

3 In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.

baking powder

ginger powder

baking soda

cinnamon

nutmeg

sugar

salt

4 Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts !

raisins

ginger

nuts

5 In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.

artificial vanilla

mango puree

mixed seeds

flaxseed

milk

6 Now make a well in the centre of the flour mixture and tip in the wet mixture.Fold in gently so that everything just comes together.Dont over mix!

all purpose flour

7 Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula.

cooking oil

8 Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes.

9 Remove from oven & let it cool in the loaf pan for 5 to 10 minutes.

10 Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.

11 Slice the bread after completely cooled.No prizes for guessing that I was impatient and hence not- so- neat slices in the pics!

bread

Nutrition ?

Similar Recipes

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

Moroccan Couscous and Chickpea Salad

1
Pre-heat the oven to 180C/350F.

2
In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix.

3
In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.

4
Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts !

5
In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.

6
Now make a well in the centre of the flour mixture and tip in the wet mixture.Fold in gently so that everything just comes together.Dont over mix!

7
Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula.

8
Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes.

9
Remove from oven & let it cool in the loaf pan for 5 to 10 minutes.

10
Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.

11
Slice the bread after completely cooled.No prizes for guessing that I was impatient and hence not- so- neat slices in the pics!