Pumpkin Spice Bread

By carvalhohm

Ingredients

• 8 (1-pint) wide-mouthed canning jars (see Notes)
• 3 1/2 cups packed light brown sugar
• 1/2 cup (1 stick) butter, softened
• 1 (15-ounce) can 100% pure pumpkin (not pie filling)
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chopped pecans

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 325 degrees. Coat canning jars with cooking spray.

In large bowl, beat brown sugar and butter 3 to 4 minutes, or until well blended. Add pumpkin and eggs and beat 2 minutes, or until well mixed.

Add flour, baking powder, baking soda, cinnamon, and ginger. Beat 1 to 2 minutes, or until well blended. Stir in pecans then spoon evenly into canning jars.

Place jars on baking sheet and bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Carefully place lids on jars and seal while still hot; allow to cool completely before opening. To serve, slide bread out of jars and slice.

Notes:
Even though this batter can also be baked in two 9x5-inch loaf pans (add about 20 minutes to baking time), nice thing about making it in canning jars is that they're great take-along gifts. Add colorful ribbon an pretty label for perfect way to show somebody how special he or she is.

Although these are baked in canning jars, this is not canning procedure. Can be stored 2 to 3 weeks at room temperature, or up to 2 months in freezer.