- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup unsweetened almond milk (I used Silk)
- 2 large eggs
- 1 (6 oz.) container Apricot Mango Yoplait yogurt
- 1 1/4 cups frozen mango chunks, thawed and patted dry
- 1 tsp. vanilla extract
- Cooking spray
Preheat oven to 350°F.
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.
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.