Description
This mango-esc fruit melds perfectly with a classic sweet bread recipe.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Pour batter into two greased medium-size loaf pans. Bake for 60-70 minutes, or until golden brown and set.
- Remove and let cool 20 minutes before removing from pans. Slice and serve with fresh whipped cream or custard sauce.
For the custard sauce:
- In a medium saucepan whisk together the egg yolks and sugar until creamy. Stir in the milk and vanilla.
- 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).
- Serve warm or let cool, covered with plastic wrap, in the refrigerator.
