Pawpaw Bread Recipe
A delicious moist spin off of banana bread using the indigenous tropical fruit of North America, the Pawpaw.
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.