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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Margaret's Raisin Bread

Recipe courtesy of Trisha Yearwood

Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

Recipe courtesy of Food Network Kitchen

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Irish Soda Bread

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword