This recipe is easy to do, but the instructions must be followed exactly. The nicest thing about giving Bread-In-A-Jar is that those who receive it can keep it until they get over the holiday food blahs.
Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year. Take jars out the oven one at a time. When jars have cooled enough to handle them, tighten the tops. As jars cool, they will seal. 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. cinnamon 1 tsp. ground cloves 1 1/2 tsp. salt 2/3 c. nuts
Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture into greased wide mouth pint jars, filling half full. Bake at 325 degrees for 45 minutes. When done, remove one jar at a time, 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 up to one year.
Makes 8 pints.
