Papaya Bread

Source: The State of Hawaii, Dept. of Agriculture 8/89
Yield: 2 loaves

3 eggs
3/4 cup oil
1 cup sugar
1 cup carrots peeled and shredded
1 1/2 cup applesauce
1 cup fresh ripe papaya, pureed (seeds removed)
1 tsp salt
4 cup flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp nutmeg
1 cup chopped nuts, preferably English Walnuts (macadamia nuts for island flavor!)
non-stick cooking spray

Preheat oven to 325 F. Spray 2 loaf pans with non-stick baking shortening spray and set aside. Place eggs, oil and sugar into a mixing bowl. Mix on slow speed one or two minutes to combine ingredients. Add carrots, fresh papaya puree, applesauce and nuts. Mix one to two minutes until well-mixed.

Add flour, salt, cinnamon, nutmeg and baking soda to mixture. Beat on medium speed one and a half to two minutes. Do not overbeat or end-product will become cake-like.

Pour into 2 loaf pans, bake 55-60 minutes. Bread will appear pulled away from sides of pan and will be light brown in color. A crack will appear on the top of each loaf. Remove from oven, place on cooling racks. Let bread rest in pan for 10 minutes. Turn in each loaf and place on end in pan to cool. Cool thoroughly. Wrap each loaf with plastic. It's particularly pretty to use colored plastic wrap or other decorative wrap if giving Papaya Bread as a gift. This bread freezes well.