Orange Mango Nut Bread with Ginger Honey Butter

Absolutely delicious! Experience a medley of naturally sweet flavors beginning with the clean, refreshing appeal of citrus followed by tropical bursts of mango. The chopped pecans add texture and a delicate crunch, yet it's the layer of ginger honey butter that makes this bread habit forming.


1 large loaf




  • ½ cup (1 stick) Challenge Unsalted Butter, softened
  • ¾ cup granulated sugar
  • 2 teaspoons fresh orange zest*
  • 2 eggs
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plain yogurt (6 oz)
  • ⅓ cup orange juice
  • ½ cup chopped pecans
  • ½ cup chopped sweetened dried mangos

Ginger Honey Butter

  • ½ cup (1 stick) Challenge Unsalted Butter, softened
  • 1 teaspoon orange zest
  • ¼ teaspoon salt (optional)
  • 3 Tablespoons honey
  • 1 Tablespoon finely chopped fresh ginger root


  • 1
    Preheat oven to 350ºF. Butter a 9x5-inch loaf pan (or line pan with parchment).
  • 2
    Cream butter, sugar and orange zest until light and fluffy. Beat in eggs. Combine flour, baking powder, baking soda and salt.
  • 3
    Add dry blend to butter mixture alternating with yogurt and orange juice; mix until well blended. Stir in nuts and mango pieces.
  • 4
    Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely. Slice and serve with Ginger Orange Butter.

Ginger Honey Butter

  • 1
    Cream butter with orange zest and salt until light and fluffy. Blend in honey, and ginger root. Refrigerate.
  •  !
    *Zest one fresh orange reserving 1 teaspoon zest for preparation of Ginger Honey Butter. Then juice the orange to obtain ½ cup of orange juice for use in the bread recipe.