Eggless Mango Bread

I have recently tip toed into baking, with a few easy looking cake recipes. I had been doubting all along if my old Microwave-Convection oven is up to the task of making cakes, cookies and breads, as that's the only oven I have as of now, and I have been happily surprised at how much this little oven can do.

Today I tried making mango bread, which I have been wanting to try ever since I saw Vaishali's version on her blog. I did not have whole wheat pastry flour, so i substituted with what I had, and it turned out great. Thank you Vaishali, for an awesome recipe.
I made a modifications to Vaishali's recipe, so I'm putting down my recipe here.

1.5 cups AP flour

¼ cup semolina (sooji)

¼ cup whole wheat flour (atta)

¾ cup fine grained sugar ( I only had ½ cup sugar at home, so the bread was a little less sweet than what it should be)

2 cups Alphonso mango pulp ( I used tinned: The brand was "Mother’s Recipe, I think, sorry, I threw the tin away before getting the name)

4 tbsp oil
1 tsp baking powder

0.8 tsp baking soda (recipe calls for 1 tsp)

A pinch of fine sea salt

2 tbsp flax meal

1 tsp cardamom powder

1 tsp vanilla extract

Baking spray

Preheat oven to 180C using the convection mode. Sieve together both the flours, sooji, baking powder, baking soda and salt. In another bowl, whisk together mango pulp, oil, sugar, flax meal, cardamom powder & vanilla extract. Spray 9X5 inch loaf pan with baking spray. Mix wet ingredients to dry with a spatula. Bake for around 45 to 50 minutes, until a toothpick comes out clean. ( I baked for 45 minutes).

Let it cool in the pan for 5 to 10 minutes. Unmold and cool for at least an hour or more before slicing.

I ended up slicing within 10 minutes, so my slices were not all that neat. However, the taste and heady smell of the warm bread that we were rewarded with made up for it.

Here's another great sounding recipe for mango bread, that I plan to try next.