Whip up a delicious quick bread with fresh mango and papaya. It’s a taste of the tropics in every bite.
I am so happy tropical fruit is back in season. I love mangoes, papaya and pineapple. They make me think of vacationing in the Tropics. What a great thought that is! Let’s take a bite of my Tropical Fruit Bread with Papaya Cream Cheese and imagine we are on a cruise to the Carribean. I just love food that can transport you to a different place or time. I especially love it when it is easy to make and healthy. This bread hits all of those notes.
One of the first times, I really remember loving papaya was in Singapore. I had gone with my hubby (we were dating at the time) to his brother’s wedding. What a trip that was; lots of culture shock and fabulous food. Singapore is a food lover’s paradise. The papaya was sweet and juicy and is thought to be an excellent digestive. That papaya was perfectly ripe. It is really hard to find a ripe papaya here. A ripe papaya is yellow and free of brown spots. Sometimes, I will bring home an unripe papaya and put it in a brown bag to finish ripening.
With this quick bread, I played with mango and papaya. The first time I made it, I tried adding chopped mango and papaya. There were too many little pieces of fruit. It didn’t hold together well. This time I decided to puree some papaya and cut down on the yogurt. That was a winner! Plus I got an extra bonus of fewer calories. Woo hoo! That gave me room to make a papaya cream cheese. Don’t you just love a sweet bread with cream cheese? I do, I do. If you would rather use mango in the cream cheese, go for it. You can always modify a recipe to make it better for you. That is the great thing about recipes. As long as you leave the base of the bread the same, you can change the fruit and the puree. I’ve even made it with a flavored yogurt. That was super yummy too. If you are not a confident cook or baker, try making little substitutions in recipes to match your taste. That will help you learn and become more confident. Plus I would love to hear what you do. You all know how much I love to talk and write about food!
- 1/2 cup unsweetened coconut flakes
- 1 cup (120 grams) all-purpose, unbleached flour
- 1 cup (120 grams) whole wheat pastry flour, I use Bob's Red Mill
- 1/3 cup brown sugar
- 2 tbsp. domino light - sugar and stevia mix (or substitute with 1/4 cup granulated sugar)
- 3/4 cup papaya puree (place chopped papaya in food processor and puree)
- 3/4 cup minced mango, dried on a paper towel
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 cup non-fat Greek yogurt
- 1/2 cup egg beaters or equal to 2 eggs (you can use 2 eggs also)
- 1 tsp. mango extract, optional
- 1 tsp. coconut extract
- 2 tsp. cinnamon
- 4 oz. reduced fat cream cheese
- 1/4 cup minced papaya
- Preheat oven to 425º.
- Place coconut on a baking sheet and toast in the oven for about 5 minutes. Be sure to watch it carefully. It can burn very quickly.
- Turn down the oven to 350º.
- Coat an 8 x 4" loaf pan with baking spray.
- In a large bowl, mix together all-purpose flour, whole wheat flour, brown sugar, sugar/stevia mix, baking powder, baking soda, salt, cinnamon and coconut. Reserve 2 tbsp of flour.
- In a small bowl, mix together papaya puree, yogurt, eggbeaters and extracts.
- In a small plastic bag, mix together mango and reserved flour.
- Mix in wet ingredients into the dry ingredients.
- Fold in the mango until just combined.
- Pour into a loaf pan and even out the top.
- Bake for about 1 hour or until a toothpick inserted into the middle comes out clean.
- Take bread out of the pan and place on a wire rack to cook completely.
- In a small bowl, mash the minced papaya and stir in softened cream cheese.