Pumpkin Pawpaw bread

for cake batter

• 5 tbsp salted butter
• 120 g honey
• 70 g granulated sugar
• 75 g half n half
• (110g) 4 oz crème fraîshe
• 260g paw paw
• 120g pumpkin puree
• 2 tsp vanilla
• 1 large egg (60g)
• 160 g flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp fresh nutmeg
• 1/8 tsp mace
• 1/4 tsp cardamom
• 4 cloves
• 2 tsp espresso powder
• 1/2 tsp salt

for glaze (optional)

• 75g granulated sugar
• 3 tbsp butter
• 90g half n half
• 1/2 tsp espresso powder

notes

makes 1 loaf!!

directions

preheat oven 350 F

pick a stainless steel pot for the below, one large enough to contain all the ingredients, ideally

melt butter, brown on medium heat. then add in honey and sugar. caramelize on low heat. (you are making burnt honey)

once near caramelized, add in milk on minimum heat and whisk. if it does not become a viscous caramel, wait for it to melt slowly.

add needed pawpaw, pumpkin puree, and crème fraîche in a bowl and whisk.

if caramel is still viscous, add a bit of the above mixture to the caramel while on minimum heat and whisk, until it is distinctly liquid. once it is liquid, turn of the heat, and add scoops of the fruit until combined and near room temp

add egg to liquids. if you need, you can transfer the liquids to a larger bowl.

in a separate bowl, mix your drys, then add to the mixture. whisk only to combine.

pour into butter greased loaf pan (i use 9x5)

bake for ~50-60 minutes, or when internal temp reaches 200, then let sit for ideally an hour

for glaze, melt butter in a small pot, add sugar and caramelize lightly. add in milk, espresso powder. whisk or stir until you get a thin caramel.

poke holes in the bread with a fork, and drizzle the glaze over the top when bread has cooled, but is still warm.

enjoy!!