Papaya bread
Ingredients
- 1 papaya, shaved into ribbons
- 1 cup coconut, shredded
- 1 tbsp fresh ginger, grated
- 1 tbsp vanilla extract
- 1/2 cup full cream plain yoghurt
- 3 extra-large eggs
- 4 tbsp brown sugar
- 1/2 cup + 2 tbsp unsalted butter at room temperature
- a pinch salt
- a pinch nutmeg
- 2 tsp cinnamon stick
- 3 tsp baking powder
- 2 tsp baking soda
- 1 tbsp papaya seeds, ground
- 2 1/2 cups all-purpose flour
- 1 tbsp vanilla extract
- 1/4 lemon, juiced
- 2 tbsp lemon, zested
- 1 tbsp unsalted butter
- 6 tbsp brown sugar
- 1 papaya
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Cooking Instructions
- Split the papaya in half and scoop out the seeds. Save the 1 tablespoon of the seeds for the bread batter and reserve the rest for another use. Dice the papaya into ½” chunks.
- Place the papaya chunks, brown sugar, butter, lemon zest, and lemon juice in a pan. Cook on medium heat until the papaya chunks start to fall apart, about 8 to 10 minutes. Add vanilla extract. Remove from heat and puree. (Wait until it has cooled to use your blender.)
- Preheat the oven to 350˚F and generously grease and flour a 9×5-inch loaf pan.
- Place the flour, papaya seeds, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Using a whisk, mix vigorously until uniform in color.
- Place the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat the butter until light and creamy, about two to three minutes on medium speed. Add the eggs one at a time, scraping down the sides with a spatula between additions. Add the yogurt and vanilla extract and beat to incorporate.
- Add half the dry ingredients to the batter and beat until incorporated. Add the papaya puree and beat until incorporated. Add the remaining dry ingredients and beat until incorporated. Finally, fold in the shredded coconut and fresh ginger.
- Scrape the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick or skewer placed in the center of the loaf comes out clean. Be sure to test several areas, as the toothpick may hit a wet papaya chunk area and look not done yet. You don’t want to over bake the loaf.
- Let cool in the pan for 15 minutes on a wire rack, before removing from pan to cool further. Top with shaved papaya ribbons before serving.
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