Muscadine (or Scuppernong) Bread

A truly old loaf bread recipe.
Bread from the fruit of the land.


½ c. butter                                                       ½ c pecans (optional)

1 c sugar                                                          2 c all-purpose flour

2 eggs                                                               1 ½ tsp baking powder

½ c milk

Muscadine Sauce

(make this first so it will cool)

Muscadine Sauce:

½ c. seeded muscadine pulp and juice

About 1/2 c. muscadine hulls

1 Tbsp sugar

Make this before the batter. For Sauce: Place in blender and blend till hulls are in smaller pieces. (The hulls are what makes this taste really great, so you can put more in if you want to, but don’t leave them out.) Pour into a saucepan and heat just till sugar is melted well. After this is cooled a little, pour into batter.

For Batter: Cream butter and sugar till light and fluffy. Add eggs, beating in one at a time. Sift dry ingredients together and add alternately with the milk and Muscadine Sauce. Stir in nuts. Bake in greased or sprayed loaf pan at 350 for about 25 minutes or until tester inserted in middle comes out clean.

This is a moist loaf bread much like Banana Bread. It has a very mild flavor, but you can add a little more sugar for some extra flavor. You can also add up to 3/4 cup each of the pulp and juice, and of the hulls, which would need about another teaspoon of sugar. Although it is an old recipe, this isn’t a bread that we knew about when I was young. I found a similar recipe in our church cookbook after I was grown. Mrs. Byrd, the lady who submitted it was very helpful, and graciously told me to make any changes I wanted to.  I hope if you make this bread that you enjoy it as much as we do.


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