Ingredients
-
1
-
4
-
3/4
-
2
-
1 1/4
-
1/8
-
3/4
-
3/4
-
3/4
-
1/4
-
1/4
-
-
-
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Heat Oven to 350 Degrees F. |
|
2
Done
|
Butter a 9" Loaf Pan. |
|
3
Done
|
Beat Butter and Sugar Together Until Light and Fluffy. |
|
4
Done
|
Beat in the Eggs One at a Time Until Well Mixed. |
|
5
Done
|
Stir in the Papaya Puree. |
|
6
Done
|
Sift Together the Flour, Spices, Salt and Baking Soda and Add to Papaya Mixture; Mix Well. |
|
7
Done
|
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
Done
|
Pour Into the Prepared Pan and Bake For About an Hour or Until Tester Comes Out Clean. |
|
9
Done
|
Cool in the Pan For About Five Minutes. |
|
10
Done
|
Run a Knife Around the Edges to Loosen the Loaf and Invert the Loaf Onto a Rack to Finish Cooling. |
