The Pawpaw fruit: How to recognize, harvest and make delicious and easy pawpaw bread

Paw Paw bread recipe
INGREDIENTS
butter or spray oil for greasing
2½ cups flour-half white/half wheat
2 teaspoons baking soda
¼ teaspoon table salt
2 cups sugar
1 cup butter, softened
4 eggs
½ teaspoon vanilla
3 cups pawpaw pulp
INSTRUCTIONS
Preheat the oven to 350ºF. Grease 3 half loaf pans or 2 standard-sized load pans (8 x 11) or 5 mini loaf pans. Set aside.
Whisk together flour, baking soda and salt. Set aside. Cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla. Add the pawpaw pulp, and beat to combine. Add the dry ingredients and mix only until the flour is incorporated - don’t overmix.
Pour batter into 3 half loaf pans and place in the oven. (If using mini pans, place them on a sheet pan first.) Bake 50 minutes for half loaf pans, bake for 40 to 45 minutes for mini pans or 55 to 60 minutes for the bundt and larger loaf pans. Cake should be brown and should start to leave the sides of the pan.
Let cool on rack for 15 minutes before removing from the pan.
Drizzled icing if desired:
Measure 2 cups powdered sugar
Add 1 teaspoon vanilla
Mix in 2 softened Tablespoons butter
Add milk slowly (1 T or less at a time)
*Should be drizzle consistency-thicker than cream, thinner than frosting.
Delicious!