A Year-Round Guide to Franklin and Nantahala

Ingredients: 1⅔ cups sugar 6 tablespoons butter 4 eggs 1 16-ounce can pumpkin ⅔ cup water ⅔ cup raisins ½ cup chopped nuts 3½ cups all-purpose flour 2 teaspoons baking

Madison County Championship Rodeo

Ingredients: 1⅔ cups sugar 6 tablespoons butter 4 eggs 1 16-ounce can pumpkin ⅔ cup water ⅔ cup raisins ½ cup chopped nuts 3½ cups all-purpose flour 2 teaspoons baking

Rosemary and Goat Cheese Strata

Ingredients: 1⅔ cups sugar 6 tablespoons butter 4 eggs 1 16-ounce can pumpkin ⅔ cup water ⅔ cup raisins ½ cup chopped nuts 3½ cups all-purpose flour 2 teaspoons baking

Pumpkin Bread

Ingredients:

  • 1⅔ cups sugar
  • 6 tablespoons butter
  • 4 eggs
  • 1 16-ounce can pumpkin
  • ⅔ cup water
  • ⅔ cup raisins
  • ½ cup chopped nuts
  • 3½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • cream cheese frosting (optional, homemade or pre-packaged)

Directions:

Preheat oven to 350º. Cream sugar and butter. Add eggs one at a time. Stir in pumpkin, water, raisins, and nuts, blending well. Sift together the flour, baking powder, and cinnamon. Stir flour into sugar mixture, blending well. Divide dough between 2 greased loaf pans. Bake for about 1 hour, or until an inserted knife comes out clean. Cool, then frost with cream cheese frosting, if desired.

This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Susan Rogers. Reprinted from Our State, November 1997.

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This story was published on Nov 01, 2011

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.