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Pumpkin Bread in Jars
Laura, Indiana

  • 12 wide mouth pint jars and lids (Ball is the best. Buy the crystal ones as they work best with the breads and cakes)

  • 1 cup shortening (really fresh)

  • 4 cups sugar

  • 6 fresh eggs

  • 3 cups pumpkin

  • 1 cup water

  • 5 cups fresh flour

  • 3/4 t baking powder

  • 2-1/4 tsp salt

  • 1-1/2 tsp cinnamon

  • 1-1/2 tsp ground cloves

Cream shortening and sugar.  Beat in eggs, pumpkin and water.  

Sift together four, baking powder, baking soda,  salt and spices.  

Add to pumpkin mixture

Pour into clean, greased wide-mouth pint jars.  Fill them almost half way full with batter. 

Bake at 325 degrees for about 45 minutes.  

When done, remove one jar at a time from the oven.  

Clean sealing edge well and screw lids on firmly.  Lids will "pop" as they cool.  Eat any un-popped jars (a real hardship! LOL!)

**Note from tgray - I did this last year, but I bought cranberry bread, pumpkin bread, gingerbread and banana bread mixes at the grocery store and used them instead.  I followed the filling, baking and sealing instructions on this recipe.  The jarred cakes were a huge hit! 

 

 

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10-07-02 tgraydesigns
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