Recipe by Muffin Goddess
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.)
- 3 eggs
- 1 cup applesauce
- 1 tablespoon vanilla extract
- 2 cups white sugar
- 1⁄2 medium papaya, pureed to make 2 cups
- 1⁄4 teaspoon baking powder
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 1⁄2 cups all-purpose flour
- 1 cup chopped walnuts (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Grease two 8" loaf pans.
- Beat eggs, applesauce, and vanilla in large bowl.
- Add sugar, beating until well blended.
- Blend in papaya puree.
- In a smaller bowl, sift together all dry ingredients (baking powder to flour).
- Add flour mixture to papaya mixture.
- Blend only until moistened, preferably by hand (overmixing will produce a tough bread).
- Fold in nuts (if using).
- Pour evenly into prepared pans.
- Bake at 350 degrees F for about 1 hour, or until toothpick inserted in center comes out clean (with moist crumbs attached).
- Cool pans on wire rack for 5 minutes.
- 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).