Ozark Pawpaw Bread
A moist, spiced quick bread made with mashed pawpaw pulp, similar to banana bread, using the wild fruit native to the Ozark woods.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Loaf pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 38
- protein
- 4
- calories
- 260
Instructions
- 1
Preheat the oven to 350°F. Grease a loaf pan.
- 2
Whisk the pawpaw pulp, sugar, eggs, and oil together until smooth.
- 3
Mix the flour, baking soda, and cinnamon in a separate bowl.
- 4
Gently fold the dry ingredients into the wet mixture until just combined.
- 5
Stir in the walnuts if using them.
- 6
Pour the batter into the prepared loaf pan.
- 7
Bake for 50-55 minutes. A toothpick inserted into the center should come out clean.
- 8
Cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
Chef's tips
Remove the seeds and press pawpaw pulp through a coarse strainer before use. Pawpaw is naturally sweet and custardy, so it needs less sugar than banana bread.
Storage
Wrap and store at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Serve at room temperature or lightly toasted.
Common mistakes to avoid
- •Using underripe pawpaws, which are sour and hard to mash
- •Overmixing the batter, which makes the finished bread tough
Serving suggestions
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