PUMPKIN BREAD IN A JAR RECIPE - (4.3/5)
Provided by á-163435
Number Of Ingredients 12
Steps:
- Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth, pint jars filling 1/2 full. Bake at 325°F for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth, and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. VARIATIONS: Substitute for pumpkin, one of the following: 1 bag whole ground fresh cranberries plus 1 can whole berry cranberry sauce 1 3/4 cup applesauce plus 1/4 cup pineapple 1 3/4 cups applesauce plus 1/4 cup raisins 2 cups mashed bananas 2 cups apricots 2 cups shredded zucchini 2 cups chopped fresh peaches
JOSEY'S PUMPKIN SPICE BREAD IN A JAR
I give this sticky, moist, sweet bread every Christmas to friends and family, and donate a batch or two to our Church's Christmas Fair. Everyone raves. It's delicious!
Provided by Nala's Mama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
- Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
- Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
- Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
- Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 71.5 g, Cholesterol 56.2 mg, Fat 12.1 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 258.9 mg, Sugar 48 g
PUMPKIN BREAD IN JAR
Make and share this Pumpkin Bread in Jar recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease inside of 8 (1 pint) wide mouth canning jars.
- Cream shortening with sugar.
- Beat in eggs, pumpkin, and water.
- Combine flour, spices, baking soda and powder.
- Add to pumpkin mixture.
- Stir in nuts.
- Pour into jars until 1/2 full.
- Bake uncovered for 45 minutes at 325 degrees Fahrenheit.
- When done, remove jars and wipe down.
- Seal with new lids; the heat will seal the jars.
Nutrition Facts : Calories 720.1, Fat 26.1, SaturatedFat 6, Cholesterol 105.8, Sodium 955.6, Carbohydrate 113.8, Fiber 3, Sugar 68.3, Protein 11.1
PUMPKIN BREAD IN JARS
Steps:
- In small bowl combine flour, bak. powder and pumpkin pie spice. In medium mixing bowl combine brown sugar and oil; beat until well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured ½-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3½ or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 3½ to 1 ¾ hrs. or until a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. For 3½ to 4 qt. cooker, half all ingredients. WARNING: Use only CANNING JARS for this recipe.
Nutrition Facts :
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
Make and share this Layered Pumpkin Cranberry Bread Mix in a Jar recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the layered mix:.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended.
- Place mixture into a 1 quart jar.
- Pack down this layer.
- Add the brown sugar to the jar, firmly packing down.
- Layer the white sugar on top of the brown sugar, firmly packing.
- Layer the pecans and then the dried cranberries into the jar.
- Makes base for one recipe of Layered Pumpkin Cranberry Bread.
- For gift giving, place cap on jar and attach a ribbon and card with the following instructions:.
- Preheat oven to 350°.
- Grease and flour two 7 x 4 inch loaf pans(or 4 small loaf pans).
- In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended and set aside.
- Place contents of jar into a medium bowl and mix until well blended.
- Add flour mixture into the pumpkin mixture, stirring until well blended.
- Divide batter evenly between the prepared pans.
- Bake at 350° for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean.
Nutrition Facts : Calories 1672.9, Fat 80.5, SaturatedFat 10.7, Cholesterol 211.5, Sodium 1369.5, Carbohydrate 226.8, Fiber 10.5, Sugar 142.4, Protein 20
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