Pumpkin Spice Bread
- 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
- 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
Preheat oven to 325 degrees F. Coat canning jars with cooking spray.
In a 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 a 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.
Even though this batter can also be baked in two 9-x 5-inch loaf pans (add about 20 minutes to
the baking time), the nice thing about making it in canning jars is that they're great take-along
gifts. Add colorful ribbon and a pretty label for the perfect way to show somebody how special
he or she is.
Although these are baked in canning jars, this is not a canning procedure. These can be stored
2 to 3 weeks at room temperature, or up to 2 months in the freezer.