Sunday, November 26, 2006

Pumpkin Bread in a Jar

1 3/4 cups flour
1 1/2 cups sugar
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup oil
1 cup pumpkin
1 egg, beaten
1/3 cup water
1/2 cup chopped walnuts

Grease four wide mouth pint jars. Preheat oven to 350.

Sift dry ingredients together. Make a well in the center. Add remaining ingredients and mix well.

Fill jars halfway with batter. Do NOT put lids on them. Keep the rims clean, wiping off any batter that gets on the rims.

Bake at 350 degrees F for 30-35 minutes.

Meanwhile, sterilize lids and rings in boiling water.

As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as bread cools. Place jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

The recipe I got the jar idea from said you can keep them sealed in the refrigerator for up to a week.

When you serve them, just open the jar and the bread will slide right out. It stays VERY moist and is really really good this way. Much better than loaves!

(recipe from a friend; jar idea from

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