Spiced Pumpkin Bread in a Jar
Yield
8 pintsPrep
30 minCook
45 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable shortening
|
*
|
| 2 ⅔ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
canned pumpkin purée
|
|
| ⅔ | cup |
water
|
|
| 3 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cloves
ground |
|
| 1 ½ | teaspoons |
salt
|
|
| ⅔ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable shortening
|
*
|
| 631 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
canned pumpkin purée
|
|
| 158 | ml |
water
|
|
| 789 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cloves
ground |
|
| 7.5 | ml |
salt
|
|
| 158 | ml |
nuts
|
|
Directions
Cream shortening and sugar; beat in eggs, pumpkin and water.
Sift together flour, baking powder, baking soda, salt and spices.
Add to pumpkin mixture.
Stir in nuts.
Pour mixture into greased wide mouth pint jars, filling ½ full.
Bake at 325 degrees for 45 minutes.
When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly.
The heat will vacuum seal the jar and the bread will keep up to 1 year.
