Paw-Paw Honey bread

Dyllan Dale

Instructions

1. Prepare the oven and pan.
Preheat the oven to 350°F. Grease a standard 9-by-5-inch loaf pan or line it with parchment paper.

2. Mix the wet ingredients.
In a large bowl, whisk together the pawpaw pulp, honey, melted butter, eggs, and vanilla until well combined.

3. Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. Make the batter.
Add the dry ingredients to the pawpaw mixture and gently fold everything together until just combined. Avoid overmixing. If using black walnuts or pecans, fold them in at the end.

5. Bake.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with just a few moist crumbs.

6. Cool.
Allow the bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack.

Serve warm or at room temperature with butter and a drizzle of local honey.

Chef’s Notes

The flavor and moisture content of pawpaws can vary quite a bit from tree to tree. Use fully ripe, aromatic fruit for the strongest pawpaw flavor.

For an especially Ozarks-inspired loaf, add black walnuts. Their rich, earthy flavor works beautifully against the tropical sweetness of the pawpaw and honey.

Pawpaw pulp also freezes extremely well. During the short pawpaw season, remove the skin and seeds, portion the pulp into freezer containers, and freeze it so you can make this bread throughout the year.

One important note: Pawpaw is best enjoyed cooked or eaten fresh in reasonable amounts. If you’ve never eaten pawpaw before, start with a small serving to see how your body responds.

Enjoy the season it never lasts long enough.