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In a medium bowl, combine: 6 tablespoons virgin, unrefined coconut oil (or olive oil or softened butter), 1/4 cup fresh squeezed orange juice, 3/4 cup packed, light brown sugar, 3/4 cup cream top or Greek style yogurt (or sour cream or buttermilk), 1 teaspoon grated orange rind (or 1/2 teaspoon orange oil), & 2 large eggs, then lightly fold in: 1/2 cup chopped or pureed fresh mango. In a separate bowl (or the loaf pan) combine: 1/4 cup shredded coconut, 2 cups whole wheat pastry flour (or unbleached all-purpose flour), 1 teaspoon baking powder, & 1/2 teaspoon salt. Add the flour/dry ingredients to the main bowl with wet ingredients and lightly fold/mix about 4-6 folds/stirs (do not over mix the batter) then pour/scrape into the loaf pan and allow it to naturally mix as it settles into the pan.
Bake at 350 degrees for 50 mins to an hour in a pre-heated oven until the top is browned and a toothpick or knife test for the center comes out clean. Tip: You can mix the flour & some of the dry ingredients in a non-stick loaf pan before adding it into the bowl with the wet ingredients and that will leave a light flour coating to keep the bread from sticking to the sides.
A variety of fruit, flour, oil and dairy combinations can be substituted for this recipe. I make it weekly with seasonal fruit: strawberry & lime; lemon & coconut; cinnamon & applesauce; cranberry & orange compote; blueberry & lemon; blood orange & olive oil; lavender, honey & poppyseed; banana & walnut; peach & pecan; apricot & pistachio…
Adding shredded coconut (I usually use dry, unsweetened coconut) and sometimes poppy seeds or other chopped nuts will make this a substantial snack for the morning or afternoon.
Homemade fruit bread is easily made and provides a quick grab-and-go snack for morning or afternoon coffee or tea. Try having a homemade slice of this hearty bread instead of a snack bar.
This version uses mango, orange and shredded coconut, but A variety of fruit, flour, oil and dairy combinations can be substituted for this recipe.