Pumpkin bread in a jar (w/variations)

16 Servings

Ingredients

Quantity Ingredient
⅔ cup Shortening
2⅔ cup Sugar
4 Eggs
2 cups Canned pumpkin (or 1 of variation items)
⅔ cup Water
3⅓ cup Flour
½ teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Cinnamon
1 teaspoon Ground cloves
1½ teaspoon Salt
⅔ cup Nuts
2 cups Shredded apples
2 cups Shredded carrots
1 can Whole cranberry sauce
1 Bag whole ground fresh cranberries
2 cups Mashed bananas
2 cups Fresh peaches
1¾ cup APPLESAUCE PLUS:
¼ cup Pineapple
2 cups Shredded zucchini
1¾ cup Applesauce plus
¼ cup Raisins

Directions

VARIATIONS

From: cindyo@... (Cindy Overaker) Date: Mon, 21 Nov 1994 00:37:09 +0000 Cream shortening and sugar. Beat eggs, pumpkin, and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars filling ½ full.

Bake at 325 degrees F for 45 minutes. When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to o ne year. Makes 8 pints This came from Cookbook USA Jr. on CD Rom REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes