Pumpkin Bread (Pioneer)
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 1 pint meal
- salt
- 1 cup stewed pumpkin
- 0.5 cup lard
- sweet milk
Instructions
- Sift the meal and add salt to season fully. Rub the very smooth stewed pumpkin through the meal. Stir in the melted lard. Mix with sweet milk to form a fairly stiff dough. Shape into pones and bake crisp.
- Note: Mashed sweet potato can be substituted for pumpkin, and cracklings (rubbed very fine) can replace the lard. Ripe persimmon pulp may also be used instead of pumpkin, though the pulp must be carefully freed from skin and seed.