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.