Mason jar pumpkin bread

Jenny Novacat

Mason Jar Pumpkin Bread

Ingredients

⅔ shortening

2 ⅔ cups sugar

4 eggs

2 cups canned pumpkin

⅔ cup water

2 ½cups flour

2 to 3 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ground cloves

½ teaspoons salt

⅔ cup nuts

Spray inside jars with food release spray

Directions

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 ½ 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

subheading: Substitute for pumpkin, one of the following:

1 bag whole ground fresh cranberries plus 1 can whole berry cranberry sauce

1 ¾ cup applesauce plus ¼ cup pineapple

1 ¾ cups applesauce plus ¼ cup raisins

2 cups mashed bananas

2 cups apricots

2 cups shredded zucchini

2 cups chopped fresh peaches

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