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PUMPKIN BREAD IN A JAR WITH VARIATIONS




Source of Recipe


unknown


Recipe Introduction


Breads in a jar make wonderful gifts. They're usually eaten with a spoon right out of the jar, but if you use tapered wide mouth canning and freezing jars and grease and flour the insides before putting the batter in, they'll usually pour out of the jar with little effort. A curd spread makes these tasty when sliced and spread.


List of Ingredients




2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 tsp. baking powder

Recipe



Cream shortening and sugar together. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth canning jars, filling half full. Bake at 325 degrees 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 for up to one year. Makes 8 pints. The jars are hot! Be careful when handling. Cool on a folded towel to keep the jars from possible cracking.

Can substitute for pumpkin one of the following:
2 c. apples or carrots, shredded
1 3/4 c. applesauce plus 1/4 c. pineapple
1 can whole cranberry sauce
2 c. mashed bananas
2 c. fresh peaches
2 c. zucchini, shredded

A really nice gift package would be one or two pint jars of bread plus one half pint jar of homemade Lemon or Orange Curd (recipes in the Miscellaneous Category!)