How to Bake Pumpkin Bread In A Canning Jar



Just in time for pumpkin season, here’s an amazingly versatile recipe, shared by one of our longtime staff members. Use 8 canning jars (wide-mouth pint size) and bake this moist, spiced pumpkin bread right in the jars! After they come out of the oven, screw the lids and bands on tightly and the hot jars will vacuum seal themselves. Sealed jars of bread keep for up to one year. That’s right – ONE WHOLE YEAR. Makes a fantastic “oh-my-goodness-I-forgot-about-that-potluck-today” bread AND a creative gift for those on your Christmas list (piano teachers, bus drivers, babysitters, mail carriers, neighbors, etc.) who deserve a little something special. Variations included in the recipe to make other types of bread in a jar, too! 

Pumpkin Bread in a Jar
Yields 8
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  1. 2/3 c. shortening
  2. 2 c. pumpkin
  3. 1/2 tsp. baking powder
  4. 1 tsp. ground cloves
  5. 2 2/3 c. white sugar
  6. 2/3 c. water
  7. 2 tsp. baking soda
  8. 1 1/2 tsp. salt
  9. 4 eggs
  10. 3 1/3 c. all-purpose flour
  11. 1 tsp. cinnamon
  12. 2/3 c. chopped nuts (optional)
  1. In a large mixing bowl, cream shortening and sugar; beat in eggs.
  2. Add pumpkin and water.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt and spices.
  4. Add to pumpkin mixture.
  5. Stir in nuts, if using.
  6. Pour mixture into greased wide-mouth pint canning jars, filling them each half full.
  7. Bake at 325° F for 45 minutes.
  8. When done, remove one jar at a time and wipe off sealing rim with a cloth.
  9. Screw lid on tightly with band. The heat will vacuum seal the jar. Makes 8 pints.
  1. Variations: Substitute one of the following for the pumpkin: 2 cups shredded apples; 2 cups shredded carrots; 1 can cranberry sauce; 2 cups mashed bananas; 2 cups chopped peaches; 2 cups applesauce; 2 cups shredded zucchini; 2 cups fruit cocktail; or 1 3/4 cups applesauce plus 1/4 cup raisins.
Lehman's Country Life

Editor’s Note: This post was first published in November 2010.

Perfect, Make-Ahead Pumpkin Muffins

Read on for Kathy's favorite muffin recipe!

Read on for Kathy’s favorite muffin recipe!

The days are still warm but the nights hold a chill, just a hint that fall is around the corner.

In the heat of summer, breakfast is often just fruit and yogurt or a cool smoothie. But fall calls for more substantial fare. Kids are heading off to school and time is at a premium too, so having meals both quick and hearty is a boon to busy homemakers. Back when I was seeing 8 kids out the door each morning I got in the habit of preparing breakfast the night before. It’s become a habit that still makes good sense, even though I now have only one child at home. Continue reading

Our Favorite 100% Whole Wheat Bread (Glenda’s Secret Recipe!)

Glenda Lehman Ervin, our vice-president of marketing, swears by this ‘family secret” bread recipe.

“My mother baked bread for us each week. How many times I came home to bread still rising in the dough pan, lightly covered with a damp cloth. Better yet, the smell of freshly baked bread, wafting through the kitchen.”

“I don’t have time to bake bread each week,” she says, “but I want my daughter to have those memories.  So I use this recipe and we bake together, on lazy Sunday afternoons or cold winter evenings. Because if I don’t teach her how to bake bread, how will she teach her daughter? The last time we baked bread, the entire loaf was gone by bedtime!”

Our pure Clover Honey is processed just a few miles from our store in Ohio. At and our store in Kidron.

Our pure Clover Honey is processed just a few miles from our store in Ohio. At and our store in Kidron.

Favorite 100% Whole Wheat Bread

Makes 4 loaves.

2 cups boiling water
1/2 cup powdered milk
1/2 cup butter or margarine
1 teaspoon salt
1/2 cup honey
2 tablespoons yeast
2 eggs, beaten
7 to 8 cups whole wheat flour, warmed in the oven

In a large mixing bowl, pour boiling water over powdered milk, butter, salt and honey. After cooled, add dry yeast and beaten eggs. Beat mixture with 3 cups flour. Stir in 2 1/2 cups additional flour. Turn onto a floured board and knead until smooth and elastic. Add flour sparingly as needed to keep dough from sticking. Cover and let rest 20 minutes. Punch down and shape into four loaves. Let rise until doubled. Place doubled loaves into greased bread pans. Bake at 350° for 30 to 35 minutes.

Editor’s Note: This recipe was originally published in October 2013.

Snow Day Popover Baking

Handmade Heritage Blue Stripe Mixing Bowls, at and our store in Kidron.

Handmade Heritage Blue Stripe Mixing Bowls, at and our store in Kidron.

As the snow piles up around the house, softening the lines and edges outside, it feels good to be warm and cozy inside with a fire burning and the soft sounds of the girls’ laughter coming from the living room. On days like this, when nothing demands our attention, it’s fun to do something special in the kitchen. Lately though, my kitchen has been taken over by my 12 year-old daughter, Miss Phoebe. She’s homeschooled and we have been working on fractions and multiplication. Cooking is the perfect place to practice those skills.

Today, she’s making popovers. Popovers are a perfect first baking experience for kids. The recipe couldn’t be easier and the results are pretty magical. They use very inexpensive ingredients, things that most people have on hand all of the time. Kids love them. Even a picky eater can’t resist a hot popover filled with melting butter and their favorite fruit jam or jelly. Continue reading

English Muffin Bread: A Toasty, Fill-You-Up Breakfast

English Muffin Bread

On a recent snow day at home with my kiddos, I decided to try this recipe, which I had been eyeing on Pinterest for a while. We love English muffins at our house, and this seemed like a perfect case of “something we like from the store that mom can make at home.” The original recipe called for using rapid rise yeast and a single rise for the dough. I didn’t have rapid rise yeast (and I wasn’t about to pack up three children and brave the roads to get some). So, I tweaked the recipe by using regular yeast and two rise times.

I will admit, when I took the freshly baked loaf from the oven, I thought, “Oh no. I just baked a brick!” Do not be alarmed if this happens to you. It’s supposed to be a very dense, heavy bread. And even though it did not contain the famous “nooks and crannies” that some brands of English muffins boast, we all loved it. Eaten plain, it would have been passable, BUT toasted, slathered with butter and either honey or some of our favorite jam, it made a delicious, fill-you-up breakfast (the little ones had orange juice and I nibbled mine while sipping my coffee). Continue reading

Torte-Style Cakes Made Easy With Layer Cake Slicer

Non-stick steel and aluminum cake slicing set.

The Layer Cake Slicer makes it easy to do fancy torte-style cakes. At Lehman’s in Kidron, or at

I’ve made a lot of cakes in my time. When I was 9, my homemade, iced chocolate cake took top honors in my cousin’s Girl Scout baking contest. (My cousin says she’s not a baker.) From the time I was young, I helped Mom make and ice wedding cakes, birthday cakes, cakes for every occasion. And the hardest thing to do was to make torte cakes. They were frustrating, and never were as pretty as I wanted them to be.

But now, I can do it easily with the new Layer Cake Slicer!

Continue reading

Backstage at Lehmans: Shelley’s Favorite Pumpkin Flavor In A “Brownie”!

Shelley at her desk in Lehman's creative department.

Shelley at her desk in Lehman’s Dalton office.

If you’re a regular reader of Country Life, you’ll know that Shelley Salsburey, part of our merchandising team, is a big fan of pumpkin. (We always have pumpkin treats in the office for her October birthday!)

Recently, she came across a new-to-her recipe for Harvest Pumpkin Brownies. And it sounded so good, I went right into the kitchen to make it! It’s a perfect treat, and it goes together so quickly. It’s ideal when you need a goodie for an impromptu get-together.

This recipe’s prep is super easy. The pumpkin that makes the brownies moist also makes the batter easy to mix. So using just a big mixing bowl, a wooden spoon and a whisk, the batter was ready in no time! Continue reading

Behind the Scenes At Lehmans: A Sweet 16!

Andi's Root Beer Float cupcakes

Here you can see the final chocolate-rootbeer cupcake, the ‘root beer float’ topping, and the ‘ice cream’ scoop. Lehman’s USA-made muffin pans are a perfect fit for cute cupcakes too!

Andi Williams joined Lehman’s merchant group just over two months ago, but she’s already served up a great treat for Country Life! She shared photos of the cupcakes she served from her son’s 16th birthday party: root beer floats and popcorn were featured.

After a trip to Lehman’s in Kidron, I was set to make root beer float cupcakes. I started with this recipe from a favorite baking site, which calls for TWO CUPS of root beer–it makes a rich, fudgy, tasty cupcake.

Lehman’s has a wide selection of root beers to choose from.  I chose to make the cupcakes using Dad’s Root Beer and supplemented with Homebrew Root Beer Soda Pop Base. Continue reading

A Week With Lehman’s 9″x13″ Rectangular Cake Pan

Stainless Steel Cake Pan With Lid

Stainless Steel Cake Pan With Lid

A few days ago, I asked my hubby to get the 9″x13″ pan out of the cupboard for me. I was fixing chicken quarters for dinner and didn’t want to stop, wash up, and fish it out.

“It’s right here on the dishrack,” he said. “There’s no real reason to put it away. You use it all the time.”

I thought about it, and you know, he was right. Reviewing my menus from December 29 to January 4, I used it for:

Sunday: Bone-in chicken breast for Sunday dinner: Bone in chicken breast braised in white wine, topped with a sauce whipped up from a bit of oyster sauce, balsamic vinegar, spicy hunan sauce, and water. I covered the chicken with foil, baked at 350° for 45 minutes, and then removed foil and baked for 15 more minutes. Continue reading

The Perfect Holiday Gingerbread

Three Tiered Baking Rack

If you have bunches of batches to bake, you’ll want the Three Tiered Backing Rack from or Lehman’s in Kidron, Ohio.

Anyone who knows me at all knows that I am not a fan of the big HURRAH!!! I think the wonder and magic of the holidays, especially the Christmas holiday, has been hijacked by consumerism and the wish to outdo friends, neighbors and even family with the biggest splash. Simple Christmas candles are put aside in favor of garish displays. A few lovingly chosen gifts are dwarfed by the drama of electronics and brightly colored plastic junk. The quiet evening at home is hard to find. As hard as I try, I too have fallen prey to some of this. Still, I make a real effort to keep the small traditions that make the season warm and cozy rather than rushed and harried. One of those traditions is the Christmas cookie. Continue reading