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Pumpkin Bread in a Jar (with Variations)

  • 2/3 c shortening
  • 2 2/3 c sugar
  • 4 eggs
  • 2 c canned pumpkin (or 1 of variation items)
  • 2/3 c water
  • 3 1/3 c flour
  • 1/2 t baking powder
  • 2 t baking soda
  • 1 t cinnamon
  • 1 t ground cloves or nutmeg
  • 1 1/2 t salt
  • 2/3 c nuts

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 1/2 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 one year. Makes 8 pints Variations 2 c shredded apples 2 c shredded 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 2 c applesauce 1 3/4 c banana plus 1/4 c orange marmalade 1 c shredded apple plus 1 c shredded carrot 1 3/4 c banana plus 1/4 c pineapple

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