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Papaya Bread
Prep
25 mins
Cook
1 hr 15 mins
Servings
10
Difficulty
Hard
This papaya bread recipe is one of my favorite ways to use up those beautiful ripe papayas from the farmers market. The tropical fruit adds natural sweetness and moisture to the loaf, plus papayas are loaded with vitamin C and digestive enzymes that make them wonderfully good for you. What I love most about this recipe is how straightforward it is to make, coming together in just 25 minutes of prep time with ingredients you probably already have in your kitchen. The combination of guava juice and buttermilk creates such a tender crumb, and the poppy seeds add a delightful little texture. It's a simple yet impressive loaf that feels fancy but costs far less than bakery versions.
Ella x
Ingredients
- 22 large ripe papayas
- 22 ½ cups all-purpose flour
- 22 tablespoons poppy seeds
- 11 teaspoon baking soda
- 11 teaspoon salt
- 11 ¼ cups white sugar
- ½ cup unsalted butter, softened½ cup unsalted butter, softened
- 22 large eggs
- ½ cup buttermilk½ cup buttermilk
- ½ cup guava juice½ cup guava juice
- 11 tablespoon vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- 2
Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid.
- 3
Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan.
- 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing.
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