Pawpaw Quick Bread Recipe
Pawpaw bread is a delicious moist quick bread made with the fruit of the Pawpaw tree. The pawpaw tree bears a sweet smooth skinned fruit that looks similar to a papaya on the outside with a banana like custard on the inside. This custard like filling is a great addition to your fall baking recipes.
I had never had a pawpaw before this fall, and knew very little about the tree and its sweet fruit even though it has been growing right outside our back door for years. If you want to learn more about the pawpaw and how to use it and grow it check out our post The Pawpaw- What It Is and How to Grow It.
We caught this delectable fruit at the end of its season, so there was little fruit left to experiment with. Next season though I will be prepared!
Don’t forget to check out more great recipes like this on our Pinterest and Instagram feeds!
Pawpaw Bread Recipe
Equipment
- Mini Loaf Pan
Ingredients
- 5 tbsp butter softened
- ½ cup sugar
- ½ cup brown sugar packed
- 2 eggs
- 1 tsp vanilla
- 1½ cups pawpaw peeled, deseeded, and mashed
- 1¾ cup All Purpose Flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- ½ cup whole milk
- ½ cup chopped Pecans optional
Instructions
- Preheat oven to 350 and spray mini loaf pan with non-stick spray
- Beat butter in a large bowl with an electric mixer until light and fluffy.
- Add in sugars and beat well.
- Beat in eggs and vanilla until combined
- Add mashed pawpaw and beat on high until well combined, about 30 seconds
- In a separate bowl combine flour, soda, salt, cinnamon, and baking powder.
- Add flour mixture to butter mixture alternately with the milk, starting and ending with flour.
- Stir in pecans
- Pour batter evenly into the prepared pan and bake at 350 for 15 to 20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Turn loaves out of pan and cool on wire rack. You can store cooled loaves wrapped in Seran Wrap in the fridge for 2 weeks or in the freezer for several months.
4 Comments
Agrexias
The best bread. However, after eating it I had severe stomach cramps and nausea. For the next 10 hrs my wife and struggled not to empty our stomachs. This is in no way the fault of this delicious recipe. This was some of the best bread I’ve had. Apparently, some people suffer from pawpaw intolerance/toxicity. The night before I tried a couple bites of pawpaw ice cream and I had mild stomach pains. Cooked pawpaw made the cramping and nausea much more intense. I thought I would drop a note for others who try pawpaw and have this experience. After nearly a decade of caring for my pawpaw patch, the fruits of my labor turned sour. I hope others have a better experiece 🙂
hacketthillfarm
Oh my goodness! I hope you all are feeling better now. That is such a great reminder for our readers. Foraged food, much like any foods, can be delicious and a great form of sustenance or unfortunately can have negative affects depending on the person. I am sorry that in the case of the pawpaw for you all that it was the latter. Thank you for sharing your experience and for visiting our page!
Heather
How much baking soda to baking powder? They both say baking powder, so I guessed. I did nor powder less soda. I hope it turns out alright.
hacketthillfarm
Oh my gosh Heather! I am so sorry about that! Thank you for pointing that out. I have updated the recipe. It is 1 tsp of baking soda and 1/4 tsp of powder. The bread should still turn out with them flip flopped, it just may have a little different rise than the original recipe.