Sweet or Savory Vegan Pawpaw Cornbread
We’re heading into Fall, and one food that always get’s me in Autumn mood is cornbread. We’ve added a sweet and savory, foraged, vegan, healthier twist on ours though! Crumbly, sweet, with warming or curry spices, this pawpaw cornbread is delicious warm with vegan butter as a breakfast, or as an accompaniment to beans or vegan chili. This cornbread has a tropical, warm flavor thanks to the pawpaw pulp baked into it- not to mention, it’s vegan, dairy-free, refined sugar free, egg-free, and oil-free!
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What is a Pawpaw?
When I bite into a pawpaw, my mind is transported to somewhere tropical where mangos and bananas hang from trees- yet when I look out my back door, a pawpaw tree stands in my New England yard, with it’s tropical scent floating amid the red and orange Autumn leaves. Pawpaws are a tree native to the Americas, found most commonly in the Eastern United States. The trees tend to be fairly small (usually under 25 feet tall), with large, broad, shiny dark green leaves and light green, lumpy looking fruit. While you can plant your own tree for a reliable pawpaw source, they can also be found growing wild in the woods. Just be quick, as the favorite wild fruit won’t be passed up on by other foragers.
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
Pawpaw fruit are usually ready to pick in September- they’re perfect when they have a slight give to them if you squeeze it gently, and when they are just about falling off the tree. When you eat pawpaws, eat the flesh only. The skins and seeds are not meant for human consumption. Another good note is that not everyone can eat pawpaws- a lot of people have trouble digesting them, and will get nauseous after eating them. Sometimes the fruit being raw or cooked will make a difference in how your stomach handles it, so always try a little before you eat a lot.
Looking for More Pawpaw?
Try one of these Creative Bread Recipes!
- Stout, Pecan and Ginger Bread (Vegan)
- Vegan Cranberry Banana Bread
- Cornbread with Roasted Tomato and Sunflower Seeds
- Vegan Pane Cotto (AKA Bread and Bean Casserole)
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
Making Pawpaw Cornbread
Once your pawpaws are plucked from the trees, bring them inside and chop the fruit in half. Pick out the large black seed, and use a spoon to scrape the sides of the pawpaw skin to remove all the flesh from the skins. Put the pawpaw flesh in your blender, and pulse a few times to make a smooth pawpaw puree. Mix the wet ingredients by adding the soymilk and agave to the blender, and pulse to combine. Next, combine the dry ingredients in a large mixing bowl, before adding the wet ingredients to them. Bake in an 8×8 inch pan- it will take a while because the pawpaw is very moist, but I promise it’s worth the wait.
Keeping it Sweet, or Making it Savory
When I first made this pawpaw bread, I made it savory by adding curry powder (in addition to the pie spice), and it’s a delicious combination with the tropical pawpaw. However, the curry powder isn’t subtle, so if you want a sweet pawpaw, I recommend leaving the curry powder out.
Sweet or Savory Vegan Pawpaw Cornbread
Ingredients
- 1 cup pawpaw pulp
- 1 cup soymilk
- ½ cup agave nectar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. pumpkin pie spice
- Optional: 1 tsp. curry powder (for savory option)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan, and set it aside.
- Blend the pawpaw pulp until fairly smooth, then add the soymilk and agave and pulse until smooth. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, pie spice, and curry powder, if using. Whisk well. Add the pawpaw mixture to the dry ingredients, and combine well.
- Pour into the greased pan and bake. Cook for 50-60 minutes, until a toothpick inserted into the middle comes out dry. Remove from the oven, and let cool for a couple minutes before running a butter knife around the edge and flipping it out of the pan.
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