Classic pawpaw breads are in the same vein as zucchini and banana breads (which, to be fair, are more like cake than bread). You just substitute one for the other and adjust the amount of pawpaw purée if necessary. So if you have a favorite zucchini or banana bread recipe, try it out during pawpaw season. Here’s my go-to zucchini bread recipe turned pawpaw bread recipe:INGREDIENTS
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 2 eggs
- ½ cup vegetable oil
- 1 cup sugar
- 1½ teaspoon vanilla extract
- 1 cup pawpaw purée
- Grease and flour 1 loaf pan (roughly 8½” x 4½”). Preheat oven to 325F/165C.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
- In another bowl beat the eggs, oil, vanilla, and sugar.
- Add the dry ingredients to the wet ingredients and mix well. Fold in pawpaw purée.
- Pour batter into prepared loaf pan and bake for 45 minutes to an hour.
- Let the bread cool before turning out of the pan.
- Optional: add ½ cup chopped walnuts along with the pawpaw purée.
SENSITIVITY WARNING: Pawpaws do not agree with everyone. As with every new food, it is best to try a small amount and see how you respond. Gastrointestinal sensitivity to pawpaw is not unheard of. Cooking pawpaw increases the risk of reaction. Exercise caution.