How to Make a Pawpaw Bread
Pawpaws are available at the farmer's markets normally in the fall. Besides other Pawpaw recipes, you can also make a Pawpaw bread.
You will need about as many pawpaws as will fill a brown paper lunch sack. If
they are not all ripe at the same time (they usually aren't), put the ripe ones
in a tightly sealed plastic bag in the fridge and they
Start by preparing the pawpaws. This is a messy job, and not as easy as mashing bananas, but it's fun. You just need a paring knife. Cut them open, dig the seeds out, scrape the fruit into a bowl. You can pop the seeds in your mouth and suck the excess fruit off of them until you get overwhelmed with the flavor--after that, you can strip the fruit coating off of the seeds with a knife, and get a little extra fruit for the bread--but the raccoons at the compost pile will appreciate it if you don't, so don't feel obliged.
Mash the pawpaws with a potato masher or a fork.
Now you can preheat the oven: 350 degrees. And oil two loaf pans, or 8X8 pans. Here's the recipe:
1/3 cup honey
4 large eggs or 6 small
Add these ingredients to the mashed fruit and mix really well. In another bowl, mix well:
3 1/2 cups whole wheat pastry flour
2 t baking powder
1 t soda
1/2 t salt
Add this to the pawpaw mixture and mix just until it's all combined.
Pour into pans and bake 45-50 minutes, until a toothpick comes out clean. Be careful not to overbake; it gets dry easily.
This bread doesn't quite have the flavor of raw pawpaws--there's a little
edge that develops during cooking--but it's a great way to enjoy them after you
are tired of just munching them raw. I recommend vanilla ice cream--in my case,
the non-dairy kind--to make it perfect.
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