Gluten intolerance was just recently discovered in my father. I’ve struggled to find quick recipes that he enjoys, but I’ve finally figured out how to make a gluten-free cake that doesn’t taste like it’s gluten-free!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 serving cooking spray
- 1 cup white sugar
- ⅓ cup butter, softened
- 2 eggs
- 1 ½ cups pawpaw pulp
- ⅓ cup tepid water
- 1 ⅓ cups all-purpose flour
- ½ cup chopped walnuts (Optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
- Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.
- If using a 9-inch loaf pan, bake for 55 minutes to 1 hour.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 392 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled this recipe and mDe two amazing loaves of bread. I prefer pecans so I substituted that in!! Delicious
Outstanding! I did not have any nuts in the pantry, so I used dried cranberries.
Good base recipe.
Was given pawpaws through my local CSA with this recipe. It was a fun experience getting the pawpaws peeled, sliced, etc. I really like their taste. The bread came out great; I did add 1/2 tsp of vanilla in the batter before baking, though. I think a bit cinnamon would made it better.
A friend gave me some Pawpaws from her farm this year, so I gave this recipe a try. The bread itself is great, rich, nice and moist, but I’m afraid I’m not all that keen on the taste of the Pawpaws in the bread. Maybe because this is the very first time I’ve eaten any.
We had an over abundance of pawpaws this year. Despite favoring our neighbors and sharing with the kids, there were so many! This recipe is exactly like my Mom’s banana bread recipe, except that I used 2 cups of pawpaw pulp. I have frozen the rest
Made it exactly as the recipe says (except the nuts) and it’s perfect. Thanks!
This was my first time making any type of bread. Gave the loaf to the couple I’d received the pawpaws from. They absolutely loved it. Fair warning: when you think you have enough fruit for the recipe get a few more. There were more seeds than I’d anticipated.