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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Canned Pumpkin Bread Recipe

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This recipe for Canned Pumpkin Bread is from Cooking for a Cure, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/3 c. flour
2 2/3 c. sugar
2 c. pumpkin (1 sm. can of Libby's canned pumpkin)
2/3 c. shortening
2/3 c. chopped nuts (optional)
2/3 c. water
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking powder
8 wide-mouth pint jars with canning lids and rings.
Directions:
Directions:
Cream shortening and sugar together. Beat in eggs, pumpkin, and water. Sift together flour, baking powder, soda, salt and spices and add to the pumpkin mixture. Add the chopped nuts, if desired.
Fill clean greased wide-mouthed pint jars, half full with prepared batter. Bake open jars about 60 minutes in a preheated oven at 325º.
When done, quickly remove one hot jar at a time and clean its sealing edge. Immediately apply and firmly tighten a two-piece wide-mouthed canning lid. The lid will form a vacuum seal as the jar cools.
Jars of cooled bread may be stored with other canned foods or placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
Pumpkin batter may also be baked in small individual foil loaf pans, instead of jars. These may be wrapped and placed in a freezer for future use. Yield: approximately 8 small loaves.
Personal Notes:
Personal Notes:
MAKES WONDERFUL GIFTS...

 

 

 

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