I’ve been quite obsessed with passion fruit lately, or as it’s known around these parts: maracuya. In these last few weeks, I’ve played around with tarts, cakes, cookies and juices – trying to find the perfect outlet for maracuya’s bright, exotic flavors. And this bread really hits the nail on the head. Tender, buttery, soft and with that perfect amount of zing that makes your cheeks pucker just a little bit. Not to mention the crunch of the seeds, which just adds fun to the whole experience.
With this recipe, you’ll probably need one or two maracuyas, but remember to seperate the pulp from the juice. You’ll use the pulp in the batter and the juice for the icing. You want to make sure that you strain the pulp pretty good, as to not add too much moisture to the batter.
Passion Fruit Bread with Zesty Icing
1 1/2 cups (195 grams) flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170 grams) butter- room temperature
3/4 cup (150 grams) sugar
1/4 cup passion fruit pulp (with seeds)
1 teaspoon vanilla extract
1/4 cup (60 ml) milk
Passion Fruit Icing:
3 tablespoons fresh passion fruit juice
1/2 cup (100 grams) powdered sugar
Preheat oven to 350ºF (180ºC) and line a loaf pan with greased parchment paper (I like to make a type of sling, so I can just lift the bread out of the pan after baking)
In a medium bowl, mix flour, baking powder and salt, set aside.
In a large bowl beat butter and sugar until fluffy and white. Beat in eggs, one at a time, making sure to scrape down sides of the bowl. Add vanilla and passion fruit pulp, mix until well incorporated.
Add flour mixture (in three additions) and milk (in two additions) into butter mixture, always starting and ending with flour mixture.
Bake for 50-60 minutes, until the bread is golden brown and a toothpick inserted into the middle comes out clean. Let cool 5 minutes on a rack, still in the pan. After 5 minutes, lift the edges of the parchment paper and lift the entire bread out and let cool completely.
When the bread is cooled completely, mix the passion fruit juice and powdered sugar in a small bowl. Pour over bread and let harden.