Papaya Bread

Think banana bread’s island cousin. This tropical quick bread swaps in mashed ripe papaya for a softer, more floral sweetness that pairs with cinnamon, allspice, and ginger like they were made for each other.

The mashed papaya keeps the crumb incredibly moist, even more so than banana does, because of the fruit’s high water content. Walnuts add crunch and raisins bring little bursts of concentrated sweetness throughout each slice.

Creaming the butter and sugar until light before adding the eggs gives the loaf structure and a fine, even texture. The batter can go into a standard loaf pan or into muffin cups if you want individual servings. Either way, bake it low and slow so the center sets without the edges drying out.

Chef Tips

• Use very ripe papaya that gives when pressed. Underripe fruit won’t mash smoothly and lacks sweetness
• Line the loaf pan with waxed paper for easy removal since the moist batter likes to stick
• Test with a toothpick at the 60-minute mark. It should come out clean or with just a few moist crumbs
• Slice best the next day after the flavors have melded overnight

Variations

• Add ¼ cup shredded coconut for a more tropical flavor
• Swap walnuts for macadamia nuts for a Hawaiian-style loaf
• Fold in ½ cup chocolate chips for a papaya chocolate bread