Bread in Jars: Pumpkin Spice
Ingredients
- 1 cup raisins, seedless ⓘ
- 2 cups flour, unbleached all-purpose ⓘ
- 2 teaspoons baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons cloves ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon ginger ⓘ
- 4 each egg whites whipped ⓘ
- 2 cups sugar granulated ⓘ
- 1 cup margarine softened ⓘ
- 2 cups pumpkin ⓘ
Instructions
- Preheat oven at 325F (160C).
- Place a baking sheet onto middle rack and remove top rack from oven.
- Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
- Generously prepare inside of jars with margarine.
- To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
- In another m ixing bowl, combine egg whites, sugar, margarine, and pumpkin.
- Divide batter am ong 8 jars (should be slightly less than half full).
- Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
- Bake 40 minutes.
- Keep lids in hot water until they're used.
- When cakes are done, remove jars which are HOT from oven one at a time.
- If rims need cleaning, use moistened paper towel.
- Carefully put lids and rings in place, then screw tops on tightly shut.
- Place jars on a wire rack; they will seal as they cool.
- Once jars are cool, decorate with round pieces of cloth.
- Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (mak es it poofy on top), then a piece of cloth.
- Decorate as desired (example pinking shears).
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).