Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Nice moist quick-bread, excellent for using up any papaya that is somewhat past it's prime for eating fresh. Like most quick-bread recipes, it's very adaptable. I've made equally yummy combinations of papaya-mango and papaya-banana breads when I didn't have the full amount of papaya available. Freezes well (cool completely, slice, then wrap loaf tightly in plastic wrap or foil.)

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease two 8" loaf pans.
  3. Beat eggs, applesauce, and vanilla in large bowl.
  4. Add sugar, beating until well blended.
  5. Blend in papaya puree.
  6. In a smaller bowl, sift together all dry ingredients (baking powder to flour).
  7. Add flour mixture to papaya mixture.
  8. Blend only until moistened, preferably by hand (overmixing will produce a tough bread).
  9. Fold in nuts (if using).
  10. Pour evenly into prepared pans.
  11. Bake at 350 degrees F for about 1 hour, or until toothpick inserted in center comes out clean (with moist crumbs attached).
  12. Cool pans on wire rack for 5 minutes.
  13. Remove bread from pans and continue cooling, or slice and serve warm with butter or cream cheese (apple cinnamon flavored Brummel& Brown spread is wonderful with this as well).
Most Helpful

Very nice and moist. It is very dense. I made one loaf and 6 muffins with this recipe. Made for ZWT 5.

susie cooks June 01, 2009

I have made this bread exactly as the recipe is written, but yesterday I made it using strawberry puree, pecans and just for fun, I tossed in 1/4 cup dark chocolate bits. Either way, this is a great recipe. Everyone loved it. Thanks for posting.

Simply Chris June 05, 2008

The bread was OK, but I have to agree with YungB that it was too dense and heavy, even for a quick bread. It might have turned out better with less papaya. I made some into mini-loaves and some into muffins, and the muffins turned out slightly better and more solid. I didn't care for the strong taste of papaya so I added a dash of nutmeg and 1/8 teaspoon of cloves.

SAHMchef July 30, 2007