1 hr 15 mins
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Pre-heat oven to 350 degrees F.
- 2Butter a 9" loaf pan.
- 3Beat butter and sugar together until light and fluffy.
- 4Beat in the eggs one at a time until well mixed.
- 5Stir in the papaya puree.
- 6Sift together the flour, spices, salt and baking soda and add to papaya mixture; mix well.
- 7Stir in the raisins and nuts if you are using them (I like to use raisins that have been soaked in bourbon for this).
- 8Pour into the prepared pan and bake for about an hour or until tester comes out clean.
- 9Cool in the pan for about five minutes.
- 10Run a knife around the edges to loosen the loaf and invert the loaf onto a rack to finish cooling.
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Nutritional Facts for Paw Paw Bread
Serving Size: 1 (85 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 220.4
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 4.0 g
- Cholesterol 68.1 mg
- Sodium 355.2 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 0.9 g
- Sugars 19.9 g
- Protein 3.7 g