Pumpkin Bread In Jars
Creamy, spiced pumpkin bread in jars combines warm flavors of cinnamon and cloves, perfect for fall gatherings or cozy family treats.
Ingredients
Instructions
- Cream shortening and sugar together.
- Beat in eggs, pumpkin, and water until smooth.
- Sift together flour, baking powder, baking soda, salt, cinnamon, and ground cloves.
- Gradually add dry ingredients to pumpkin mixture, mixing well.
- Stir in nuts if desired.
- Pour batter into 6 greased wide-mouthed pint-sized jelly jars, filling each halfway.
- Bake at 325°F (160°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove jars from oven one at a time. Clean sealing edges and screw on Kerr caps tightly.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. This will keep the bread moist while reducing fat. If you don't have nuts, try adding chocolate chips or dried cranberries for a sweet twist. Remember to fill the jars only halfway to allow for rising during baking, which helps create a perfect texture.
Serving Suggestions
Serve the pumpkin bread warm, directly from the jar, or slice it to enjoy with a dollop of cream cheese frosting or a smear of butter. It pairs beautifully with Peppy Potato Salad for a delightful lunch. For a cozy dessert, serve it alongside a scoop of vanilla ice cream or a spiced chai latte.
Storage & Reheating
Once cooled, seal the jars tightly and store them in a cool, dark place. They can last for up to a week at room temperature or longer in the fridge. To reheat, simply place a jar in the microwave for about 20-30 seconds or until warmed through, making it a convenient snack anytime.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread In Jars contains roughly 1292 calories, with 13g protein, 143g carbohydrates, and 76g fat. It is an excellent source of calcium (48% of the Daily Value), protein (25% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2959mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and mash the pumpkin until smooth before adding it to the batter. This will maintain the moisture and flavor in your pumpkin bread.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary slightly based on your oven, so keep an eye on it after the 40-minute mark.
Can I freeze the pumpkin bread in jars?
Freezing is possible, but be sure to leave space at the top of the jars for expansion. Seal tightly and freeze for up to three months. To enjoy, thaw in the refrigerator overnight and reheat as desired.
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).