Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Papaya and Raisin Bread
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- Level: Easy
- Yield: 1 (8 inch) loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 222 mg
- Level: Easy
- Yield: 1 (8 inch) loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 222 mg
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.
