Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 453 g fresh pawpaws, peeled

  3. 1/3 cup solid vegetable shortening, room temperature

  4. 2/3 cup sugar

  5. 2 large eggs

  6. 1 3/4 cups all purpose flour

  7. 2 tsp. baking powder

  8. 1/4 tsp. baking soda

  9. 3/4 tsp. salt

  10. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat the water to a boil in a medium saucepan. Add the pawpaws and boil until very soft. Pass the pawpaws through a sieve(you should have about 1 cup pawpaw puree). Cool the puree completely. Preheat the oven to 350 degrees. Grease and flour the inside of an 8x4 inch loaf pan. Cream the shortening in a large bowl. Add the sugar and beat until fluffy. Add the eggs one at a time, beating after each addition. Beat in the pawpaw puree. Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the batter in four additions, beating after each addition. Stir in the pecans. Pour the batter into the prepared pan. Bake the bread about 50 minutes until a toothpick comes out clean. Transfer the pan to a rack and cool the bread completely. Invert the cooled pawpaw bread onto the rack and remove the pan. Wrap the bread tightly with plastic wrap and store at room temperature. To serve: slice the pawpaw bread and serve with butter or cream cheese.


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