Pumpkin Bread In Jar Recipes

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

Steps:

• 1. Cream shortening and sugar until fluffy. Beat in eggs, pumpkin, and water. Sift together flour, baking powder, baking soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide-mouth pint jars, filling them half full of batter.
• 2. Bake at 325F degrees for approximately 45 minutes or until a wooden skewer inserted in the middle comes out clean. Remove jars from the oven and cool. When cool, add canning lid.
• 3. If you are freezing, leave the pumpkin bread in the jars, add lid, and place in the freezer.

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.

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.

Steps:

• 1. Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag. Place in fabric bag. Place bread mix and can of pumpkin in 9x5 inch loaf pan.
• 2. Recipe to Attach: Beat together 3/4 cup pure pumkin, 1/2 cup vegetable oil, 2 large eggs and 1/4 cup orange juice or water in large mixer bowl until blended. Add contents of bag; stir until just moistened. Spoon batter into greased and flour 9x5 inch pan. Bake in preheated 350 degree oven for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, remove to wire rack to cool completely. Makes 1 loaf.