This is my go-to pumpkin bread and I always get rave reviews. It’s quick and easy to make and wonderfully moist. Plus you’ll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don’t skip the sifting of the dry ingredients–it really adds to the texture.
- 1 ½ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 3 eggs
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter, melted
- 3 cups mango – peeled, seeded, and cubed
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Preparation time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Servings: 24 – Yield: 3 7×3-inch loaves