Muscadine Bread

Please submit recipes to:

Farmers Market Authority
RSA Plaza, Suite 330
770 Washington Avenue
Montgomery, Al 36130

Muscadine Bread
Even though muscadine season is just starting to fade in Alabama about the same time Halloween comes around, Patricia Norred of Roanoke, AL, takes the cake (or make that the bread) for her whimsical and delicious recipe for Muscadine Bread. Congratulations, Patricia!

For her winning entry Ms. Norred will receive a Buy Fresh Buy Local prize package and a copy of the Southern Farmers Market Cookbook by Holly Herrick.              
Southern Farmers Mk Cookbook

Muscadine Bread

Makes 2 loaves or about 14 thick slices


3 cups muscadines, skins removed and discarded

1 cup sugar

3 tablespoons lemon juice

1 ½ cups wheat flour

2 cups self-rising flour

2 tablespoons baking soda

3 tablespoons baking powder

1 ½ cups brown sugar

1 cup milk

1 teaspoon vanilla extract



Preheat oven to 375 degrees (F).

Rinse the muscadines well before removing the skins. Cook the peeled muscadines together in a medium saucepan with the sugar and lemon juice. Bring up to a boil over high heat and reduce the heat to low, simmering together for about five minutes or until the muscadines have broken down into a coarse pulp. Remove from the heat and strain to remove the seeds.

Meanwhile, in a large mixing bowl, combine the wheat flour, self-rising flour, baking soda, baking powder, and the brown sugar, until well-mixed. Form a well in the dry ingredients and add the milk, cooked muscadine pulp and vanilla. Stir to combine.

Pour the batter into two well-greased loaf pans and bake for 20 to 30 minutes or until the center springs back when touched. Serve with butter or cream cheese.

Our guest judge is Holly Herrick the author of  Southern Farmers Market Cookbook (Gibbs Smith, June, 2009).