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  • Pumpkin Bread In A Jar

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    Ingredients

    • 2/3 c. shortening
    • 2 2/3 c. sugar
    • 4 large eggs
    • 2 c. canned pumpkin
    • 2/3 c. water
    • 3 1/3 c. flour
    • 1/2 teaspoon baking pwdr
    • 1 teaspoon cinnamon
    • 1 teaspoon grnd cloves
    • 1 1/2 teaspoon salt
    • 2/3 c. nuts
    • Spray inside jars with food release spray

    Directions

    1. Cream together shortening and sugar, beat in large eggs, pumpkin and water. Sift together flour, baking pwdr, soda, salt and spices. Add in to pumpkin mix. Stir in nuts. Pour mix into greased wide mouth, pint jars filling 1/2 full.Bake at 325 degrees for 45 min. When done, remove one jar at a time, wipe sealing edge with paper towel or possibly cloth, and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.
    2. VARIATIONS: Substitute for pumpkin, one of the following: 1 bag whole grnd fresh cranberries 1 can whole berry cranberry sauce 1 3/4 c. applesauce plus 1/4 c. pineapple 1 3/4 c. applesauce plus 1/4 c. raisins 2 c. mashed bananas 2 c. apricots 2 c. shredded zucchini 2 c. minced fresh peaches

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