Spiced Pumpkin Bread in a Jar

This pumpkin bread bakes right inside wide-mouth mason jars and vacuum-seals itself as it cools. Pull a jar off the shelf months later, pop the lid, and you’ve got moist, spiced pumpkin bread that tastes like it came out of the oven that morning. It’s one of the best homemade gifts you can make during fall baking season.

The batter is dense and rich with canned pumpkin puree, which provides moisture that helps the bread stay soft during long storage. Cinnamon and ground cloves give it that classic pumpkin spice warmth, and chopped nuts add crunch that holds up even after months in the jar.

Fill each jar only halfway. The bread rises significantly during baking, and overfilling means the batter hits the rim and prevents a clean seal. Wipe the sealing edge immediately after pulling each jar from the oven. Any crumbs or grease on the rim and the lid won’t seal properly.

Pro Tips

• Use only wide-mouth pint jars. Regular-mouth jars make it impossible to get the bread out in one piece.
• Grease the inside of each jar thoroughly, especially the bottom. The bread will stick without it.
• Screw the cap on while the jar is still hot. The cooling bread creates a vacuum that pulls the lid down for an airtight seal.
• Test the seal after cooling by pressing the center of the lid. If it doesn’t flex, it’s sealed.

Variations

• Add chocolate chips to the batter for a chocolate pumpkin version.
• Swap the cloves for ginger and nutmeg for a different spice profile.
• Use pecans or walnuts for the nuts, or try pepitas for a pumpkin-on-pumpkin theme.