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Prep 15 mins
Cook 1 hr
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.
- Pre-heat oven to 350 degrees F.
- Butter a 9" loaf pan.
- Beat butter and sugar together until light and fluffy.
- Beat in the eggs one at a time until well mixed.
- Stir in the papaya puree.
- Sift together the flour, spices, salt and baking soda and add to papaya mixture; mix well.
- Stir in the raisins and nuts if you are using them (I like to use raisins that have been soaked in bourbon for this).
- Pour into the prepared pan and bake for about an hour or until tester comes out clean.
- Cool in the pan for about five minutes.
- Run a knife around the edges to loosen the loaf and invert the loaf onto a rack to finish cooling.
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]
Quite pleasant. For some reason, I hadn't ever realized you could make bread with papaya, so this was an eye-opener for me. I usually leave out the raisins and nuts, to get a smooth, firm texture with a mild yet interesting flavor. (We accidentally doubled the butter one time, which still turned out with a nice texture, and a very buttery taste.) The recipe doubles well, and the bread can be frozen, so I usually just make a whole papaya's worth at once.
I made as told and it was very good! Very moist. I only had to cook it for 40 min. Next time ( which there will be) I will asdd a bit mre cinnamon and maybe some ground cloves. Thank you for posting.