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christophene quick bread

★★★★★ 2
a recipe by
Vallèe du Willamette, OR

You may know christophene as it is more commonly known: chayote in Mexico, choko in Australia and mirliton in Cajun Country. Another wonderful recipe from the book 'An Embarrassment of Mangoes'. Note: I always have better luck with the outcome of quick breads if they are baked as smaller loaves. You'll be able to get two small loaves with this recipe. Also, if you cannot find chayote, substitute yellow squash aka 'crook neck', summer squash or even zucchini/courgette.

★★★★★ 2
serves 1 loaf
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For christophene quick bread

  • 1 1/2 c
    flour (i subbed white pastry flour)
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 3/4 tsp
    ground cinnamon
  • 1/2 tsp
    freshly grated nutmeg
  • 1/4 tsp
  • 2/3 c
    coconut oil
  • 3/4 c
    sugar (i used half white sugar and half brown sugar
  • 2
  • 1 tsp
    vanilla extract
  • 1 c
    christophene/chayote, peeled and grated
  • 1/2 c
    grated carrot

How To Make christophene quick bread

  • 1
    Preheat oven to 350 degrees.
  • 2
    Grease an 8 1/2 x 4 1/2 inch loaf pan or line with parchment paper. ( ^^ Read recipe introduction. I used smaller "mini loaf" bread pans.)
  • 3
    Combine the dry ingredients and set aside.
  • 4
    In a medium mixing bowl, beat the coconut oil and sugar(s) together using a wire whisk. Add the eggs and beat until the batter is creamy. Stir in the vanilla extract, grated christophene/chayote/mirlition and grated carrots.
  • 5
    Gently stir the dry ingredients into the wet. Spread mixture into your loaf pan(s). Bake approximately 50-60 minutes (slightly less if using smaller loaf pans) or until a toothpick inserted in the center of the loaf comes out clean.
  • 6
    Set aside to cool in the pans. After 15 minutes transfer the loaf/loaves to a wire rack to cool completely.

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