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An Alternative to Pumpkin Pie
More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community. This easy, basic recipe from The Foxfire Book of Appalachian Cookery can be used throughout the pumpkin season and makes a great alternative to pumpkin pie! Wonderful for breakfast or any time, this bread will be especially welcome at the Thanksgiving table.
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The Foxfire Book of Appalachian Cookery, edited by Linda Garland Page and Eliot Wigginton. Copyright (c) 1992 The University of North Carolina Press. Reproduction or distribution is prohibited without the express permission of the University of North Carolina Press. All rights Reserved.
Pumpkin Bread
by Mary Pitts
4 cups cooked mashed pumpkin
4 cups sugar
1 cup oil
1 teaspoon vanilla
4 eggs, beaten
5 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins
In a large mixing bowl, using a wooden spoon to mix with, combine pumpkin, sugar, oil, vanilla, and beaten eggs. Mix well. Sift together dry ingredients and add to pumpkin mixture. Stir until well blended. Fold in the nuts and raisins. Pour into 3 or 4 greased loaf pans or, for a moister bread, use several coffee or bean cans, ungreased. If using cans, pour each can half full of batter. Bake in a 350 degree oven for 1 hour.
The Foxfire Book of Appalachian Cookery is available at bookstores for $19.95 (paperback), or from the University of North Carolina Press. 1-800-848-6224. Say you saw it on the internet.
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