The Pioneer Woman Tasty Kitchen
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Gluten-Free Caribbean Red Papaya-Coconut-Pecan Bread

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Level: Easy

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Description

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.

Ingredients

  • ⅓ cups Canola Oil
  • ⅔ cups Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1-¾ cup All-purpose Gluten-free Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Xanthan Gum
  • ¾ teaspoons Ginger
  • ¾ teaspoons Cinnamon
  • ½ teaspoons Salt
  • 1-½ cup Caribbean Red Papaya, Pureed
  • ½ cups Shredded Coconut
  • ½ cups Pecans, Chopped

Preparation

Preheat oven to 350°F.

Grease a 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 and the papaya puree. Beat until smooth. Stir in coconut and pecans.

Pour into loaf pan(s). Bake 1 hour if using a full-size loaf pan or 45 minutes if using mini pans.

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