Does anyone know the recipe or ingredients for an old recipe called, "Moonbread"?

Question

Any history regarding the origins of the bread would also be appreciated.

Answer 1

FULL MOON BREAD

3 eggs
3/4 c. corn oil or 12 tbsp. Crisco
1 c. sugar
3 1/2 c. flour
3 tsp. baking powder
Pinch of salt
1 tsp. vanilla
1/2 tsp. almond extract
1 c. chopped walnuts

Mix eggs and Crisco. Add sugar. Sift flour, baking powder, and salt. Mix all together. Form into 5 logs. Press flat. Knife mark slices. Sprinkle with sugar and cinnamon and place in oven at 350 degrees. Bake 30 to 40 minutes. Slice while hot. Turn on side and bake 10 to 15 minutes.

Answer 2

A nice hearty and health loaf of bread. Unlike most pumpkin breads this one is yeast risen rather than a quick bread. Yeast breads require a bit of expierence in judgement as to proper amount of flour to add at the end, so yeast recipes are not easy for first time bakers. But expierience has to start some where and this one is not that difficult.
3 1/4-3 3/4 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
3/4 cup milk
1/4 cup packed brown sugar
2 tablespoons margarine or butter
1/2 teaspoon salt
1/2 cup canned pumpkin
3/4 cup walnuts or pecans
3/4 cup chocolate chips
milk (for brushing on top)

8 servings 1 Loaf Change size or US/metric
Change to: Loaf US Metric

3 hours 40 minutes 3 hrs prep
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
Add to the flour mixture; add pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
Turn dough out onto lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease the surface.
Cover and let rise in warm place until double (30 to 45 minutes).
Punch dough down.
Turn out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Lightly grease an 8x4x2-inch loaf pan.
Shape dough into a loaf; place in the prepared pan.
Cover and let rise until double (25 to 30 minutes).
Brush top with milk.
Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
Remove from pan.
Cool on a wire rack.