Papaya Bread
"Mom makes this bread and it is so good. She got the recipe from Southern Living."
photo by Elizabeth D.
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 1 cup shredded firm papaya
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup raisins
- 1⁄4 cup chopped walnuts
directions
- Drain papaya very well on paper towels.
- Cream butter in a mixing bowl, using an electric mixer on medium speed.
- Gradually add sugar, beating well.
- Add eggs, one at a time; beat well after each addition.
- In another bowl, mix together the flour, and next 6 ingredients; add to creamed mixture, stirring well.
- Stir in papaya, raisins, and chopped walnuts.
- Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loafpan.
- Bake in a 350° oven for 1 hour and 10 minutes OR until done.
- Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.
Questions & Replies
-
Can I use oil instead of butter or marg.
Reviews
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Great stuff and so easy! -
This is SO good and very moist. I had a very ripe papaya so I shredded it in my food processor. Thanks very much for this recipe! -
I really enjoyed this bread.It was very moist and it had a nice flavor.I just chopped the papaya instead of shredding it because it was so soft.I plan on making this again in a few days but I'm going to cut the ginger back to an 1/8 tsp.I thought the ginger was a little too strong but that's just a personal preference.Instead of butter I used 1/4 cup of oil and 1/4 cup of applesauce.I do that with all my breads and they still turn out very moist.I will be keeping this recipe! -
Yummy, yummy! My neighbor brought over 8 very ripe papayas (they have a papaya farm) and it's just me and hubby, so I went looking for a papaya bread recipe. This was wonderful. I didn't shred the papayas because they were very ripe, didn't have allspice or raisins and used pecans. I only had to bake mine about 55 minutes so be wary! Thanks for a great, new recipe for the keeper file. -
This is my new favorite bread! I knew I'd love it the second I tasted the batter. I'm not even crazy about papaya, but the spices do something wonderful to it. I didn't use the raisins or nuts but otherwise made it exactly as written. I will make this many more times and give it as a gift, too! Thanks for a keeper! :-)
see 2 more reviews
Tweaks
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I had a jar of candied green papaya that I used with this recipe. I used 2 cups of this instead of the fresh stuff, skipped the sugar and spices as these were already in the papaya, and it came out amazingly.
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I really enjoyed this bread.It was very moist and it had a nice flavor.I just chopped the papaya instead of shredding it because it was so soft.I plan on making this again in a few days but I'm going to cut the ginger back to an 1/8 tsp.I thought the ginger was a little too strong but that's just a personal preference.Instead of butter I used 1/4 cup of oil and 1/4 cup of applesauce.I do that with all my breads and they still turn out very moist.I will be keeping this recipe!
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I made muffins instead of a loaf and liked them very much. I had an over ripe papaya that I needed to use instead of the firm one called for, but it just made the muffins very moist and worked fine. The taste is similar to a carrot muffin, no doubt because of the similar spices. Next time I think I'll add more cinnamon and maybe an 1/8 tsp. of cloves. I used ground flax and water in place of eggs to veganize, and it worked well. For the palate of the friend I made these for, I decreased the sugar and omitted the raisins. Overall really good taste, very moist, and good rise. A keeper.
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