Tuesday, August 2, 2011

Gluten-Free Caribbean Red Papaya-Coconut-Pecan Bread

Easy to make, this bread isn’t too sweet to serve beside the meal but is sweet enough to bring in as dessert. It has a crumbly texture, like a light banana bread.

1/3 cup canola oil
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cups all-purpose gluten-free flour
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups Caribbean Red papaya, puréed or mashed (approximately 1/2 a papaya)
1/2 cup shredded coconut
1/2 cup pecans, chopped

Preheat oven to 350°.
- Grease 9" x 5" loaf pan or 3 mini loaf pans.
- With an electric mixer, cream together oil, sugar, eggs and vanilla in a large bowl.
- Add next 6 ingredients, then add the papaya.
- Beat until smooth. Stir in coconut and pecans.
- Pour into loaf pan(s).
- Bake 1 hour if using full-size loaf pan or 45 minutes if using mini pans.*

Serves: 9-12
Prep time: 30 minutes (excluding baking and cooling time)

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