Ingredients
- 1/2 cup raisins
- 1/2 cup dark rum
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups flour
- 3/4 cup coarsely chopped ripe papaya
- Butter, for preparing pan
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.
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By paleochik.com
on December 25, 2012
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Very easy recipe that can be made with other fruit like bananas, pineapple or berries. I didn't have any rum on hand, and used cinnamon Kahlua to soak the raisins.
By ayarnell74_13176335
on September 25, 2010
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I used a little less sugar (which I do for most recipes and I used a combination of whole wheat and all-purpose flour. Enjoyed this use of papaya very much.
By scorpiond5_3817892
St. Petersburg, FL
on April 22, 2007
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Excellent use for the surplus papaya from our tree. I added some coarse sugar to the top before baking, and drizzled some of the rum the raisins soaked in over the bread when it came out of the oven. Very tasty!
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