Paw Paw Bread

READY IN: 1hr 15mins
Recipe by Chef Kate

From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. This lovely quickbread recipe can easily be doubled. Note: a large fresh papaya will yield about two cups of puree; make sure your papaya is ripe. Also note: papaya is called paw paw in West Africa--and is not related to the North American pawpaw.

Top Review by Sydney Mike

WONDERFUL BREAD, & easy to make, too! Raisins are never optional for me ~ I always would include them, & in this case, the nuts, too! VERY, VERY TASTY, & definitely a keeper! I look forward to making a larger batch & freezing some! Most definitely a keeper! [Made & reviewed while touring Africa on the Zaar World Tour 4]

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees F.
  2. Butter a 9" loaf pan.
  3. Beat butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time until well mixed.
  5. Stir in the papaya puree.
  6. Sift together the flour, spices, salt and baking soda and add to papaya mixture; mix well.
  7. Stir in the raisins and nuts if you are using them (I like to use raisins that have been soaked in bourbon for this).
  8. Pour into the prepared pan and bake for about an hour or until tester comes out clean.
  9. Cool in the pan for about five minutes.
  10. Run a knife around the edges to loosen the loaf and invert the loaf onto a rack to finish cooling.

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