What Is Breadfruit?
Breadfruit, known as pan de fruta in the Dominican Republic and pana in Puerto Rico, is a tropical fruit that has been a staple food across the Caribbean for generations. Although it is called a fruit, breadfruit is starchy and is most often used like a vegetable or grain.
When cooked, breadfruit has a texture similar to potatoes or fresh bread. It is naturally gluten-free, filling, and highly versatile. Traditionally, it is boiled, roasted, or fried, but it can also be used in baking.
A Caribbean Way to Make Breadfruit Bread
This breadfruit quick bread is inspired by Caribbean recipes that use shredded breadfruit. However, we use a more traditional method: boiling the breadfruit first, then mashing it, similar to how it’s commonly prepared in Caribbean homes.
This method creates a smoother batter and a moist, rich bread with deep flavor.
Ingredients
- Cooked and mashed breadfruit
- Eggs
- Milk or coconut milk
- Oil or melted butter
- Sugar (brown or white)
- Baking powder
- Cinnamon or nutmeg
- Shredded coconut
- Raisins
Preparation Method
1. Prepare the breadfruit
Peel the breadfruit, remove the core, and cut into chunks. Boil until soft, then drain and mash until smooth. Let cool.
2. Mix the batter
Combine mashed breadfruit with eggs, milk, oil, sugar, and spices. Gently fold in coconut and raisins.
3. Bake
Pour into a greased loaf pan and bake until golden and set in the center.
Why Boiled and Mashed Breadfruit Works Better
- Removes raw starch flavor
- Improves texture
- Blends smoothly with wet ingredients
- Creates a moist, dense quick bread
A Traditional Ingredient Reimagined
Breadfruit has sustained Caribbean families for centuries. This bread brings that tradition into a modern kitchen while honoring the original ways breadfruit has always been prepared.
