A stretch - Searching for a recipe

Bunny McElwee said:

My mother used to make a Pumpkin Bread that was delicious. We think it
made 3 loaves. It was a very dense, moist (almost wet) bread and it didn't
rise very much. Maybe a small bit, but hardly like any other bread. It was
so moist, you had to keep it in the fridge as the counter life of it was not
long because it would mold quickly because of the moistness. That moistness
was what made it so good, and it actually tasted better out of the fridge
anyway. Of course, it rarely stayed on the counter long enough to mold
before it was eaten <G>. She got the recipe from a local cookbook in the
Charleston or surrounding areas in South Carolina. She says she thinks the
cover of the book may have been Green. I realize this is a stretch, but
knowing the range of this group, I was thinking maybe someone in the
Charleston, SC area would still have this book in their collection or maybe
someone who had been in this area and bought a Green cookbook that they
might have it.

"Charleston Receipts", the oldest Junior League
Cookbook in Print- Green cover and all, but there
is no recipe in my 1995 printing for Pumpkin Bread.
I will send along my own favorite recipe for
Pumpkin Bread, from Libby's. It is very moist as
it also includes apples.

* Exported from MasterCook *

Pumpkin-nickle Bread

Recipe By : Libby's Pumpkin
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/4 cup vegetable oil
1/4 cup melted butter
3/4 cup sugar
1 large egg
1 cup pumpkin, canned
1 cup grated unpeeled apple
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sesame seeds or chopped
nuts -- optional
1/2 cup raisins -- optional

2 tablespoons butter
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon cinnamon

Mix together first 6 ingredients.
In seperate bowl, mix the remaining ingredients
except the butter/sugar/flour/cinnamon topping
ingredients
Combine both mixtues til well moistened. Spoon
into greased loaf pan
Work topping ingredients together with fingers to
resemble coarse meal. Sprinkle on top of loaf
Bake at 350 degrees for one hour
Cool on rack.

- - - - - - - - - - - - - - -
- - -

The recipe would have been from a pretty old version of the book. I don't
know if 10 years is old enough but I will pass along the possible source and
maybe we can find it archived somewhere. I know it didn't have apples in it,
but I appreciate the recipe and will try it as well! Thanks for your help!

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bunny McElwee said:

My mother used to make a Pumpkin Bread that was delicious. We think

it

Quoted message said:

Quoted message said:

made 3 loaves. It was a very dense, moist (almost wet) bread and it

didn't

Quoted message said:

Quoted message said:

rise very much. Maybe a small bit, but hardly like any other bread. It

was

Quoted message said:

Quoted message said:

so moist, you had to keep it in the fridge as the counter life of it was

not

Quoted message said:

Quoted message said:

long because it would mold quickly because of the moistness. That

moistness

Quoted message said:

Quoted message said:

was what made it so good, and it actually tasted better out of the

fridge

Quoted message said:

Quoted message said:

anyway. Of course, it rarely stayed on the counter long enough to mold
before it was eaten <G>. She got the recipe from a local cookbook in the
Charleston or surrounding areas in South Carolina. She says she thinks

the

Quoted message said:

Quoted message said:

cover of the book may have been Green. I realize this is a stretch, but
knowing the range of this group, I was thinking maybe someone in the
Charleston, SC area would still have this book in their collection or

maybe

Quoted message said:

Quoted message said:

someone who had been in this area and bought a Green cookbook that they
might have it.

"Charleston Receipts", the oldest Junior League
Cookbook in Print- Green cover and all, but there
is no recipe in my 1995 printing for Pumpkin Bread.
I will send along my own favorite recipe for
Pumpkin Bread, from Libby's. It is very moist as
it also includes apples.

* Exported from MasterCook *

Pumpkin-nickle Bread

Recipe By : Libby's Pumpkin
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/4 cup vegetable oil
1/4 cup melted butter
3/4 cup sugar
1 large egg
1 cup pumpkin, canned
1 cup grated unpeeled apple
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sesame seeds or chopped
nuts -- optional
1/2 cup raisins -- optional

2 tablespoons butter
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon cinnamon

Mix together first 6 ingredients.
In seperate bowl, mix the remaining ingredients
except the butter/sugar/flour/cinnamon topping
ingredients
Combine both mixtues til well moistened. Spoon
into greased loaf pan
Work topping ingredients together with fingers to
resemble coarse meal. Sprinkle on top of loaf
Bake at 350 degrees for one hour
Cool on rack.

- - - - - - - - - - - - - - -
- - -

"Bunny McElwee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My mother used to make a Pumpkin Bread that was delicious. We think it
made 3 loaves. It was a very dense, moist (almost wet) bread and it didn't
rise very much

<Snip>

Quoted message said:

Bunny McElwee
President, Lowcountry Miata Club

Try this from the Huntsville Heritage cookbook. It looks like a small rise.

3 1/3 cups flour
2 teaspoons soda
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger
3 cups sugar
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup salad oil

Mix the dry ingredients. Add the remaining ingredients beat well. Pour
into 2 greased, floured loaf pans and bake at 350 for 1 hour. If Pyrex
decrease heat to 325. "good spread with butter or cream cheese.
Mrs. S.C. Evins
Murfreesboro TN.

Dimitri

[email hidden] offers:

Quoted message said:

Try this from the Huntsville Heritage
cookbook. It looks like a small rise.
3 1/3 cups flour
2 teaspoons soda
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger
3 cups sugar
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup salad oil
Mix the dry ingredients. Add the
remaining ingredients beat well. Pour
into 2 greased, floured loaf pans and
bake at 350 for 1 hour. If Pyrex decrease
heat to 325. "good spread with butter or
cream cheese. Mrs. S.C. Evins -
Murfreesboro TN.

Eeks, I'm near out of flour and I'd like to try this one for my gran
coming for tomorrow's afternoon. I just checked to assure I've only
enough wheat or bread flour, so could either work better to well?

Picky ~JA~

Thanks again for the recipe Dimiri. I tried it and while it was a very
good bread, it was not what my Mom used to make. The recipe below did rise,
although not like a typical loaf of bread, it did come up a bit over the top
of the pans. The bread my mom used to make was from back in the early 80's,
and when you poured the batter in the pans (it was a 3 loaf recipe) it
basically came out of the oven when done the same way it went into the oven.
If it rose at all, it was minuscule. The bread was extremely dense,
extremely moist and EXTREMELY good. I was classify it more along the lines
of pudding with the texture of bread, than "bread". Sort of like the dense
pudding cakes you sometimes find. Maybe even like a "solid" bread pudding
sort of texture, but not quite. Oh, why did she have to lose that recipe!!!

"Dimiri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bunny McElwee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My mother used to make a Pumpkin Bread that was delicious. We think

it

Quoted message said:

Quoted message said:

made 3 loaves. It was a very dense, moist (almost wet) bread and it

didn't

Quoted message said:

Quoted message said:

rise very much

<Snip>

Quoted message said:

Bunny McElwee
President, Lowcountry Miata Club

Try this from the Huntsville Heritage cookbook. It looks like a small

rise.

Quoted message said:

3 1/3 cups flour
2 teaspoons soda
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger
3 cups sugar
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup salad oil

Mix the dry ingredients. Add the remaining ingredients beat well. Pour
into 2 greased, floured loaf pans and bake at 350 for 1 hour. If Pyrex
decrease heat to 325. "good spread with butter or cream cheese.
Mrs. S.C. Evins
Murfreesboro TN.

Dimitri

"Bunny McElwee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks again for the recipe Dimiri. I tried it and while it was a very
good bread, it was not what my Mom used to make. The recipe below did
rise,
although not like a typical loaf of bread, it did come up a bit over the
top
of the pans. The bread my mom used to make was from back in the early
80's,
and when you poured the batter in the pans (it was a 3 loaf recipe) it
basically came out of the oven when done the same way it went into the
oven.
If it rose at all, it was minuscule. The bread was extremely dense,
extremely moist and EXTREMELY good. I was classify it more along the lines
of pudding with the texture of bread, than "bread". Sort of like the dense
pudding cakes you sometimes find. Maybe even like a "solid" bread pudding
sort of texture, but not quite. Oh, why did she have to lose that
recipe!!!

I have some older books in my collection - I'll check. Did the recipe use
Baking powder?

Dimitri

Thanks Dimitri, I appreciate your help in my quest to find this recipe.
It's driving me batty that I can't figure out where it went to and how to
find it! I don't know if the recipe had baking powder or not. I just know
that it didn't rise. It pretty much stayed in the shape of a brick when you
removed it from the pan. I've noticed in looking at some of the recipes that
most of them tend to run along the same lines of the one you sent me,
although some had more or less flour or eggs or sugar than the next. I've
also seen some that include raisins, nuts and coconut, but none of those
items where in the recipe I am looking for. It was just a plain pumpkin
bread. Sort of like Pumpkin Pie, with the texture of bread. I know I keep
using all these descriptions, but it's hard to explain. She definitely said
it was from the early 80's, and it was definitely from one of those Church
Bazaar, Family Recipe type cookbooks spiral bound books and they would have
been from the South Carolina area, possibly as defined as the Charleston
area. I'm also going to contact my local newspaper who does a section on
Wednesday and Sunday for recipes and see if I can get any info from there,
since it's distributed in the area where we believe the recipe to be from.
I'll let you know how that turns out. The recipe was wonderful, and you
almost had to eat it with a fork it was so moist and dense. If you baked the
batter in a pie shell, it could almost pass for pumpkin pie, just not
"creamy".

Thanks again for all you help, and hopefully between all of us I will
find this beloved recipe and I will make sure this time that it never gets
lost again!

Quoted message said:

I have some older books in my collection - I'll check. Did the recipe use
Baking powder?

Dimitri

In article <[email hidden]>, "Bunny McElwee"

Quoted message said:

Thanks Dimitri, I appreciate your help in my quest to find this
recipe. It's driving me batty that I can't figure out where it
went to and how to find it! I don't know if the recipe had baking
powder or not. I just know that it didn't rise. It pretty much
stayed in the shape of a brick when you removed it from the pan.
I've noticed in looking at some of the recipes that most of them
tend to run along the same lines of the one you sent me, although
some had more or less flour or eggs or sugar than the next. I've
also seen some that include raisins, nuts and coconut, but none
of those items where in the recipe I am looking for. It was just
a plain pumpkin bread. Sort of like Pumpkin Pie, with the texture
of bread. I know I keep using all these descriptions, but it's
hard to explain. She definitely said it was from the early 80's,
and it was definitely from one of those Church Bazaar, Family
Recipe type cookbooks spiral bound books and they would have been
from the South Carolina area, possibly as defined as the
Charleston area. I'm also going to contact my local newspaper who
does a section on Wednesday and Sunday for recipes and see if I
can get any info from there, since it's distributed in the area
where we believe the recipe to be

Bunny, have you tried cookbooksonline.com? Community/church books are
their specialty.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

I had not, but I did once I read this message. There are tons of
recipes, my problem is that looking at the recipe, neither me or my mother
can tell if it's the "one". She is now saying that for some reason she
believes it may have had a small amount of Vinegar in the recipe. Something
about mixing the vinegar with the baking soda, then mixing that into the wet
ingredients and then adding in the dry. I don't remember there being any
vinegar in it, and I don't remember it tasting as if it had vinegar in it,
so I am not sure if she is correct or not. Also, after days of looking
online and in books for this recipe, I've seen no variation on the recipe
that included vinegar. She also now says that she started making the bead in
the mid to late 70's, so the cookbook would have been that old or older.
It's amazing how insane this search is making me! I can't think of
anything else but finding this recipe, and I am afraid that in order for me
to do that, without someone knowing exactly what I am talking about, I am
going to be baking a LOT of Pumpkin Bread <BG>!

Thanks for the link though, might come in handy for trial and error
recipes.

Quoted message said:

Bunny, have you tried cookbooksonline.com? Community/church books are
their specialty.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, "Bunny McElwee"
<[email hidden]> wrote:
(snip)

Quoted message said:

I don't remember there being any vinegar
in it, and I don't remember it tasting as if it had vinegar in it,

It wouldn't taste of vinegar -- the baking soda would neutralize that
taste. Assumes you're not talking about a half cup of vinegar but maybe
a tablespoon.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.