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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Nice moist quick-bread, excellent for using up any papaya that is somewhat past it's prime for eating fresh. Like most quick-bread recipes, it's very adaptable. I've made equally yummy combinations of papaya-mango and papaya-banana breads when I didn't have the full amount of papaya available. Freezes well (cool completely, slice, then wrap loaf tightly in plastic wrap or foil.) Ingredients:
3 eggs |
1 cup applesauce |
1 tablespoon vanilla extract |
2 cups white sugar |
1/2 medium papaya, pureed to make 2 cups |
1/4 teaspoon baking powder |
2 teaspoons baking soda |
1/4 teaspoon salt |
1 tablespoon ground cinnamon |
2 1/2 cups all-purpose flour |
1 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease two 8 loaf pans.
3. Beat eggs, applesauce, and vanilla in large bowl.
4. Add sugar, beating until well blended.
5. Blend in papaya puree.
6. In a smaller bowl, sift together all dry ingredients (baking powder to flour).
7. Add flour mixture to papaya mixture.
8. Blend only until moistened, preferably by hand (overmixing will produce a tough bread).
9. Fold in nuts (if using).
10. Pour evenly into prepared pans.
11. Bake at 350 degrees F for about 1 hour, or until toothpick inserted in center comes out clean (with moist crumbs attached).
12. Cool pans on wire rack for 5 minutes.
13. Remove bread from pans and continue cooling, or slice and serve warm with butter or cream cheese (apple cinnamon flavored Brummel& Brown spread is wonderful with this as well).
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