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Pawpaw Bread with Pawpaw Butter

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Featured in Season 3, Episode 3

Cook time: Approximately 1 hour, 30 minutes
Serves: 8-10



  • 2 cups all-purpose flour  
  • 1.5 cups sugar
  • 1 tsp baking soda 
  • 1 tsp kosher salt 
  • 2 eggs 
  • 8 tbs unsalted butter, melted 
  • 1 and ⅓ cup pawpaw pulp 
  • ⅓ cup full fat plain Greek yogurt 
  • 1 tsp vanilla extract  
  • Maldon salt for garnish  


  • 1 stick unsalted, good quality butter, at room temperature
  • 3 spoonfuls pawpaw pulp  



Preheat the oven to 325°. In a large bowl, whisk together the flour, sugar, baking soda, and kosher salt. In a separate bowl, combine the eggs, butter, pawpaw pulp, yogurt, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined, resembling the texture of a thick cake batter. Pour batter into a large, greased loaf pan and sprinkle with a generous amount of Maldon salt. Cooking times will vary depending on the size of the loaf pan used. Bread is ready once a toothpick inserted into the center comes out clean. Bake for 45 minutes and check for doneness. Bread could take up to 1.5 hours to fully bake. Serve with pawpaw butter. 


Use a fork to mash the butter and pawpaw pulp together in a bowl. Taste and add additional pawpaw pulp and a pinch of salt as desired. Serve alongside pawpaw bread.