Whole Wheat Mango-Blueberry-Coconut-Walnut Bread

Adapted from this Mango Bread recipe.

This bread turned out amazing.  It was moist and dense and healthy and delicious.  Kids and I loved it.
I didn't use very much sugar because the fruit is naturally sweet and because sugar is just not good for us and I'm trying to teach my kids to enjoy foods with natural sugars instead.

Ingredients:
3 large eggs
1/4 cup coconut oil (organic virgin) + 1/2 cup unsweetened applesauce  (OR 3/4 cups oil)
2 cups whole wheat flour + 1 cup white all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup light brown sugar
1 to 1 1/4 cup diced mangos (I have a big bag of frozen mango from Costco)
1 cup blueberries (thaw if frozen)
1/2 cup unsweetened coconut
1/2 cup chopped walnuts

Directions:
Center a rack in the oven and preheat the oven to 350 degrees F. Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other. This extra insulation will keep the bottom of the bread from over baking.
Whisk the eggs and the oil (and applesauce) together.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and spices. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, blueberries, coconut and walnuts.  Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. If the bread looks as if it's getting too brown as it bakes, cover loosely with a foil tent. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.