One of my Navy Moms just asked for this recipe again. Great for military deployments. Pumpkin Bread in a JAR (courtesy Cooks) 2/3 cup shortening 2 & 2/3 cup white sugar 4 eggs 2 cup canned pumpkin 2/3 cup water 3 & 1/3 cup flour ½ tsp. baking powder 2 tsp. baking soda 1 tsp cinnamon 1 tsp ground cloves (I used pumpkin pie spice) 1 & ½ tsp. sale 2/3 cup nuts Cream shortening and sugar. Beat eggs, pumpkin and water into mix. Sift together flour, baking powder, soda, salt & spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling ½ 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. Carol Pigg
Posted on: Mon, 29 Jul 2013 16:57:32 +0000
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