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Paw Paw Bread

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chef Kate
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@Chef Kate
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"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."
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  1. 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]
    Reply
  2. realbirdlady
    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.
    Reply
  3. Yello Kim
    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.
    Reply
  4. 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.
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