Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
1 (8 inch) loaf
Level:
Easy

Ingredients

Directions

In a small bowl, combine the raisins with the rum and leave to macerate for 1 hour.

Preheat the oven to 350/. In a large mixing bowl, combine the sugar, oil, and eggs. Beat together until blended. Whisk in the milk, then add the baking soda, salt, and flour and blend thoroughly. Fold in the papaya and the raisins, drained. Generously butter an 8 x 5 inch loaf pan and pour the batter into the pan, shaking to help it find its level. Bake the bread for 1 hour, or until the center springs back and the edges are beginning to pull away from the pan. Cool the pan on a rack, then turn out and slice for serving.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Golden Raisin-Fennel Semolina Soda Bread with Buttermilk-Orange Butter

Recipe courtesy of Bobby Flay

Raisin Pecan Oatmeal Cookies

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Pumpkin Bread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword