A nutritious start for those back-to-school mornings: Whole Wheat Mango Bread with Pecans with protein powder, wheat bran & mango goodness.
We are a T-minus 9 days and counting until school starts in our house. E-gads! What happened to summer? I feel like we didn’t swim enough, we didn’t go to the beach enough, we certainly didn’t go on our annual road trip, and I certainly didn’t get much cooking and blogging accomplished! Despite all of this, we had an action-packed summer. The back-to-school supplies has been purchased. The back-to-school clothes are in the closet. Ripped up backpacks and lunch boxes have been replaced with newer ones. And I’m back to planning out our back-to-school eats.
Breakfast this year will be crazier than ever since my eldest, The Professor, is starting middle school. His school starts an hour and a half earlier than his siblings middle school, so I will have to be a little more organized in the morning.
The great folks at the Mango Board, sent me a box of mangoes to help me with my back-to-school meal planning. My kids have no problem putting away fresh mangoes. In fact, I had to fend them off my box of mangoes because I wanted to bake with them. This meant that I wanted the mangoes super soft and over ripe.
“Mommy, the smell of these mangoes is driving me crazy!” whimpered my 6-year old Princess.
And with each one-cup serving of mango giving them 100% of their daily vitamin C, 35% of their daily vitamin A and 12% of their daily fiber, all with 100 calories – there’s no reason to say no to a mango.
But, if you do have a persnickity kid who thumbs their nose at mangoes (gasp!), then try out this Whole Wheat Mango Bread with Pecans. Made with super sweet mangoes, whole wheat flour, wheat bran, protein powder and walnuts, your young student will start their day right with whole grain goodness, protein, vitamins and antioxidants.
Whole Wheat Mango Nut Bread with Protein Powder
This lightly sweet quick bread is a great way to start your morning - packed with whole grains, mango goodness, pecans and protein powder. Recipe by Laura Bashar of Family Spice
Ingredients:
- 1/3 cup butter, unsalted
- 1/2 cup brown sugar, light
- 2 eggs, large
- 1 cup whole wheat flour
- 1/4 cup protein powder, vanilla flavored
- 2 TBS wheat bran
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon, ground
- 1 over-ripe mango, about 1 cup
- 1/2 cup sour cream
- 1/2 cup pecans, chopped
Directions:
- Preheat oven to 350ºF.
- Apply non-stick spray to a 9" x 5" loaf pan and line the bottom with parchment paper.
- Using a stand mixer or a hand mixer, cream together:
- 1/3 cup butter, unsalted
- 1/2 cup brown sugar, light
- Mix in:
- 2 eggs, large
- In a separate medium-sized bowl, whisk together:
- 1 cup whole wheat flour
- 1/4 cup protein powder , vanilla flavored
- 2 TBS wheat bran
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon, ground
- In batches, whisk dry ingredients into the wet, making sure everything is evenly distributed.
- In a small bowl, whisk together:
- 1 over-ripe mango , about 1 cup
- 1/2 cup sour cream
- Mix in mango mixture into the rest of the batter until just combined.
- Fold in:
- 1/2 cup pecans , chopped
- Pour batter into the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
- Let bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Notes:
Serving Suggestions: Garnish top of bread with 2 TBS of chopped pecans or old-fashion oats.
Prep Time:
Yield: 12 servings
Cook Time:
And wash it all down with a creamy Mango Protein Smoothie (click here for recipe).
How about you: Are you ready to get back-to-school?
This looks delish! What a great idea. Looking forward to trying it!
OMG, it seems only yesterday your kids were coming on their summer break . . . the interim time seems awfully short even to me!! Perhaps not, ’cause our spring is peeping behind the corner: just some late winter gales to go thru’, and . . . Meanwhile good luck to the Professor in Middle School and I’ll be thinking of a Mom on split shifts 🙂 !
I bought a box of mangoes a few weeks ago and felt like I was eating mango forever haha, I’ve got about 3 left and they are super ripe…. I think I may see this bread in my future!
I never turn down a mango and your bread looks wonderful. I cannot imagine getting three children ready for school every morning – you deserve a gold medal in advance.
The school year starts so early! Some schools here have already started. If I were a kid I’d be hating that. Mangoes are great! I’m so greedy when we get them I never even bother to make them into a dish – we cut them up and devour them! Bread idea is quite nice though – if I can ever discipline myself not to eat every last mango we buy, I should try it. Maybe the secret is just to buy more mangoes? 😉
Mangoes in a bread sound just perfect, what a gorgeous loaf!
Hm, it’s a hard question to answer. I feel I’m ready hoping that I have a few hours of free time in the morning, but now I have to wake up earlier (which means sleep earlier) and spend more time on activities and all the routine and no “relaxing” feelings. At this point, I feel I’m not ready yet!
Mango in bread? How awesome is that! And you make it so healthy that I can probably eat half of it and still tell myself “it’s healthy”. 🙂
I love mango and could eat it with anything, even inappropriately. 🙂 I love your bread.
That looks absolutely delish! I need to bake this for my hubby — he loves mango 🙂
I’ll bet it was hard to resist the smell of the mangoes and doubly hard to resist this bread! 😀
I’m quite ready for the kids to go back to school :-). We’ve been enjoying the beach more these past couple week with the heat, plus I love that ocean temp has finally reached 70. Yay! I don’t envy you the time difference in the morning for getting your kids to school. I have one more hat with both kids a the same school, and since we walk, I can leave as late as 7:50 and get them to school just in the nick office. This bread sounds delicious-Can’t go wrong with mangos and pecans! Enjoy your last week of vacation 🙂
I think this is the second time I’ve purchased a mango. Looking forward to making the bread!
I made this with a few modifications. I used canned mango purée, which made the batter a bit too liquidy, so I bulked it up with some shredded coconut. It turned out delicious. My picky two year old ate it too, and I liked that she was getting protein from the nuts and the milk powder (I didn’t want to use protein powder).