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!
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Pumpkin Bread in a Jar
- Total Time: 55 minutes
- Yield: 8 pints 1x
Ingredients
- 2/3 c. shortening
- 2 c. pumpkin
- 1/2 tsp. baking powder
- 1 tsp. ground cloves
- 2 2/3 c. white sugar
- 2/3 c. water
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 4 eggs
- 3 1/3 c. all-purpose flour
- 1 tsp. cinnamon
- 2/3 c. chopped nuts (optional)
Instructions
- In a large mixing bowl, cream shortening and sugar; beat in eggs.
- Add pumpkin and water.
- In a separate bowl, stir together flour, baking powder, baking soda, salt and spices.
- Add to pumpkin mixture.
- Stir in nuts, if using.
- Pour mixture into greased wide-mouth pint canning jars, filling them each half full.
- Bake at 325° F for 45 minutes.
- When done, remove one jar at a time and wipe off sealing rim with a cloth.
- Screw lid on tightly with band. The heat will vacuum seal the jar. Makes 8 pints.
Notes
- 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.
- Prep Time: 10 min
- Cook Time: 45 min
Keywords: pumpkin bread in a jar, pumpkin bread, bread, pumpkin
Editor’s Note: This post was first published in November 2010.
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I’m looking forward to trying this. Would I be able to use butter instead of shortening, and how would using butter affect the shelf life of the baked bread? Thanks.
[…] original interest came from this Pumpkin Bread in a Jar recipe. If you don’t like Pumpkin Bread, Â there are suggested variations to this […]
I doubt that you could substitute butter as it has more water than shortening. I successfully used butter-flavored shortening which ironically tastes more like butter than butter in baked goods–go figure.
As I had a good year for zucchini, I substituted that for pumpkin. Quite good. I would recommend adding about a half-teaspoon of freshly grated nutmeg–talk about kicking it up a notch.
My relatives will be quite amused to find this in their gift baskets this Christmas. My wife & I will also enjoy these over coffee on lazy Sundays.
Can you also bake in half pints?
That seems like to much white sugar to me. Have you ever used an alternative sweetner? Also, shouldn’t you water bath can the jars after they are sealed so they will be completely safe to eat after that long?