Pumpkin Bread in a Jar

By debicakes62

Ingredients

• 2/3 c. shortening
• 2 2/3 c. sugar
• 4 eggs
• 2 c. canned pumpkin
• 2/3 c. water
• 3 1/3 c. flour
• 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. cream of tarter
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 1/2 tsp. salt
• 2/3 c. nuts
• Variations
• 2 c. shredded apples or carrots
• 1 can whole cranberry sauce
• 1 bag whole ground fresh cranberries
• 2 c. mashed bananas
• 2 c. fresh peaches
• 1 3/4 c. applesauce plus 1/4 c. pineapple
• 2 c. shredded zucchini
• 1 3/4 c. applesauce plus 1/4 c. raisins

Preparation

Step 1

Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, cream of tarter, 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 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. Makes 8 pints.