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Papaya Bread with a Twist

Rebecca McKinney

"I was trying to use up some papaya and ripe bananas and found a papaya bread recipe that I could easily modify. I loved the idea of adding ginger to give it a bit of a bite. It turned out amazing and I've had several requests for the recipe already! Enjoy. Serve at room temperature or warm with a scoop of vanilla ice cream."
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1 h 30 m servings 324 cals
Original recipe yields 16 servings (2 5x7-inch loaves)

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 5x7-inch loaf pans.
  2. Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Add eggs; beat until lightly fluffy. Beat in bananas, papaya, raisins, walnuts, and crystallized ginger until batter is smooth.
  3. Sift flour, baking soda, salt, cinnamon, allspice, ginger, and baking powder together in a separate bowl. Mix gradually into the batter. Pour batter into the prepared pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely.


  • Cook's Note:
  • If you want a richer, heavier bread, replace 1/4 cup butter with 1/2 cup sour cream.

Nutrition Facts

Per Serving: 324 calories; 15.5 g fat; 43.2 g carbohydrates; 5.1 g protein; 77 mg cholesterol; 420 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Perfect. I made my own crystalized ginger, added a 1/4 t of vanilla extract because I love it so.