Ingredients
Units
Scale
- 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