Pumpkin Bread In A Jar Recipe 435 Recipes

PUMPKIN BREAD IN JAR

Pumpkin Bread in Jar image

Make and share this Pumpkin Bread in Jar recipe from Food.com.

Provided by Dienia B.

Categories Quick Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 (16 ounce) can pumpkin
2/3 cup water
3 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup chopped nuts

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.

Nutrition Facts : Calories 720.1, Fat 26.1, SaturatedFat 6, Cholesterol 105.8, Sodium 955.6, Carbohydrate 113.8, Fiber 3, Sugar 68.3, Protein 11.1

PUMPKIN BREAD IN A JAR

Pumpkin Bread in a Jar image

These make great gifts!

Provided by Ronda Hays

Categories Sweet Breads

Time 55m

Number Of Ingredients 12

Ingredients

2/3 c shortening
2 2/3 c sugar
4 large eggs
2 c pumpkin, canned or cooked
2/3 c water
3 1/3 c all purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 c pecans, chopped

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.

PUMPKIN BREAD IN A JAR RECIPE - (4.3/5)

Pumpkin Bread in a Jar Recipe - (4.3/5) image

Provided by á-163435

Number Of Ingredients 12

Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
2 to 3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2/3 cup nuts
Spray inside jars with food release spray

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

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

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