Cook what you grow
Pawpaw Quick Bread
A tender breakfast loaf in the banana-bread tradition, made with the custardy, tropical-tasting pulp of dead-ripe pawpaws.
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Ingredients
serves 8From the garden
- 1 cup ripe pawpaw pulp, seeds and skin removed, mashed · from 2–3 very soft fruits
- ½ cup chopped pecans or hazelnuts, toasted (optional)
From the pantry
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¾ cup sugar
- ½ cup butter, melted and cooled · plus more for the pan
- 2 eggs
- ½ tsp salt