Sugarless Mango Bread

Preheat oven to 350°F (175°C) and lightly grease a loaf pan with oil.

Combine the mango purée and oil in a large mixing bowl, stirring until well blended.

Add the beaten eggs to the mango mixture and stir until fully incorporated.

Fold in the quick bread mix gently using a spatula or wooden spoon until just combined; do not overmix.

Stir in the chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, spreading it evenly to the edges.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from oven and let the bread cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.