Pawpaw Bread
This wonderful fruit bread is made from the largest edible fruit native to North America. The tropical Pawpaw ripens in the fall and can actually be used in many recipes calling for bananas.
Recipe makes 2 loaves
Whatcha Need:
- 1 cup melted butter
- 2 cup sugar
- 4 eggs
- 2 cup pawpaw pulp
- 1 Tablespoon lemon juice
- 4 cup sifted all-purpose flour
- 2 teaspoon baking powder
- 3 cup pecan pieces plus 16 pecan halves
Whatcha Do:
Preheat oven to 375o F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves, and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character
Note:
- Recipe by Mark F Solin, Pikesville, KY, from Mountain Country Cooking, St. Martin's Press, New Your, 1996
