June is National Dairy Month so to celebrate, try this Mango Bread. If you’re wondering, what does a quick bread have to do with dairy foods, this recipe actually contains Yoplait’s Apricot Mango Yogurt and Silk soy milk and frozen mango chunks (from the freezer section). This recipe is also very easy, and there’s no mixer needed (just combine everything in one bowl). The dairy aisle is beyond cool! People tend to think of the dairy aisle as the place for everyday foods, but there are truly so many creative ways to use dairy aisle ingredients in cooking and baking. Foods are made from real, fresh, farm-grown ingredients that we need for our well-balanced lifestyle. They are nutritious and make mealtime possibilities endless for breakfast, lunch and dinnertime. Of course, people enjoy treating themselves to delicious, tasty meals and in the dairy aisle you can find a variety of indulgent treats (from appetizers to desserts). For mealtime inspiration, visit www.EasyHomeMeals.com, and follow Easy Home Meals on Facebook, Twitter and Pinterest This post is sponsored by Easy Home Meals, but all opinions are my own.
10 to 12 servings
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup unsweetened almond milk (I used Silk)
2 large eggs
1 (6-ounce) container Apricot Mango Yoplait yogurt
11/4 cups frozen mango chunks, thawed and patted dry
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, mango, yogurt, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.