Pawpaw Sweet Bread

The texture of the pawpaw in this Sweet Bread recipe leads to a moist, custard-like bread reminiscent of bread pudding. As such, it’s delicious with a dollop of fresh whipped cream or our custard sauce.

What Are Pawpaws?

You may have known that pawpaws are a mango-like fruit native to North America, but did you know that they are also a very nutritious fruit option when it comes to mealtime? They are high in vitamin C, magnesium, iron, copper, and manganese with significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc, and a good source of potassium and several essential amino acids.

Mature pawpaw fruit can grow up to six inches in length and resemble a bean-shaped mango with smooth skin that also changes from green to yellow as it ripens. Similar to bananas, dark flecks may appear and the skin may turn brown or even black when very ripe.

Their soft, mango-like texture make for a perfect ingredient in breads, too. Just make sure you let them ripen. Near-ripe fruit will keep up to two weeks in the refrigerator; let sit at room temperature to fully ripen before using.

Pawpaw Sweet Bread

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• Author: Local Goodness LLC

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Description

This mango-esc fruit melds perfectly with a classic sweet bread recipe.

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Ingredients

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• 3 cups all purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp ground cinnamon
• ½ tsp freshly ground nutmeg
• 3 eggs, slightly beaten
• ¾ cups sugar
• 1 cup lite unsweetened coconut milk (may substitute with ½ cup vegetable oil)
• 2 tsp vanilla extract
• 1½ to 2 cups mashed pawpaw pulp (can use frozen)

For the custard sauce:

• 1/8 cup sugar
• 3 egg yolks
• 1⁄2 cup skim milk
• 1⁄2 tsp vanilla extract

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Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg.  Make a well in the middle of the dry ingredients.
3. In a separate bowl, beat together the eggs and sugar. Stir in remaining ingredients until well mixed and into the center of the dry ingredients. Stir until incorporated and dry ingredients are moistened, but don’t over mix.
4. Pour batter into two greased medium-size loaf pans. Bake for 60-70 minutes, or until golden brown and set.
5. Remove and let cool 20 minutes before removing from pans. Slice and serve with fresh whipped cream or custard sauce.

For the custard sauce:

1. In a medium saucepan whisk together the egg yolks and sugar until creamy. Stir in the milk and vanilla.
2. Once all ingredients are combined, cook over low heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon (approximately 7 minutes).
3. Serve warm or let cool, covered with plastic wrap, in the refrigerator.

Recipe by Local Goodness LLC
Story by Rhonda Schuldt

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