Pumpkin Bread in a Jar

Ingredients:

  • 2/3 cup shortening
  • 2 2/3 cups sugar
  • 4 eggs
  • 2 cups canned pumpkin (or a variation item)
  • 2/3 cup water
  • 3 1/3 cups flour
  • ½ tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1½ teaspoons salt
  • 2/3 cup nuts
  • Variations
    • 2 cups apples (shredded)
    • 2 cups carrots (shredded)
    • 1 can whole cranberry sauce
    • 1 bag whole ground fresh cranberries
    • 2 cups bananas (mashed)
    • 2 cups fresh peaches
    • 1¾ cups applesauce
    • ¼ cup pineapple
    • 2 cups zucchini (shredded)
    • 1¾ cups applesauce
    • ¼ cup raisins

Directions

Cream shortening and sugar.

Beat eggs, pumpkin, and water.

Sift together flour, baking powder, soda, salt, and spices.

Add to pumpkin mixture.

Stir in nuts.

Pour mixture into well greased wide mouth pint jars, filling ½ full. Bake at 325° F for 45 minutes.

When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to one year.

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