Best 5 Pumpkin Bread In A Jar Recipes
Pumpkin bread in a jar is a delightful and portable treat that is perfect for breakfast, lunch, or a snack. This classic autumnal treat can be easily made at home using just a few simple ingredients. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with the necessary steps and tips to create delicious and moist pumpkin bread in a jar that will surely impress your friends and family. From gathering the necessary ingredients to the final touches of decoration, we will cover everything you need to know to make this delicious treat. So grab your apron and let's get started on our pumpkin bread adventure!
Here are our top 5 tried and tested recipes!
PUMPKIN BREAD IN A JAR RECIPE - (4.3/5)
Provided by á-163435
Number Of Ingredients 12
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
JOSEY'S PUMPKIN SPICE BREAD IN A JAR
I give this sticky, moist, sweet bread every Christmas to friends and family, and donate a batch or two to our Church's Christmas Fair. Everyone raves. It's delicious!
Provided by Nala's Mama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
- Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
- Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
- Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
- Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 71.5 g, Cholesterol 56.2 mg, Fat 12.1 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 258.9 mg, Sugar 48 g
PUMPKIN BREAD IN JAR
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
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
Time 2h
Yield 8 pints
Number Of Ingredients 12
Steps:
- Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling 1/2 full. Bake at 325 degrees F for 45 minutes. When done remove 1 jar at a time and 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 for up to 1 year.
PUMPKIN CAKES IN A JAR
Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 8 jars
Number Of Ingredients 13
Steps:
- Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
- Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
- Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
- If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
- If not for a gift, just write the info on lid with a marker.
- When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your bread a more vibrant flavor and color. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter. Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
- Let the batter rest before baking. Letting the batter rest for 15-20 minutes before baking will allow the flavors to meld and the gluten to relax, resulting in a more tender bread.
- Bake the bread until a toothpick inserted into the center comes out clean. Overbaking the bread will make it dry and crumbly.
- Let the bread cool completely before serving. This will allow the flavors to develop and the bread to firm up.
Conclusion:
Pumpkin bread in a jar is a delicious and portable treat that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a tasty and festive treat, give pumpkin bread in a jar a try!
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