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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Spice Bread Recipe

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This recipe for Pumpkin Spice Bread is from The Family Cookbook , 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:  
8 (1-pint) wide-mouthed canning jars (see Notes)
3 1/2 c. packed light brown sugar
1/2 c. butter, softened
1 (15-oz.) can 100% pure pumpkin (not pie filling)
4 eggs
3 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 c. chopped pecans
Directions:
Directions:
Preheat oven to 325 º F. Coat canning jars with cooking spray. In a large bowl, beat brown sugar and butter 3 to 4 minutes, or until well blended. Add pumpkin and eggs and beat 2 minutes, or until well mixed. Add flour, baking powder, baking soda, cinnamon, and ginger. Beat 1 to 2 minutes, or until well blended. Stir in pecans then spoon evenly into canning jars. Place jars on a baking sheet and bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Carefully place lids on jars and seal while still hot; allow to cool completely before opening. To serve, slide bread out of jars and slice.

Notes:
**Even though this batter can also be baked in two 9- x 5-inch loaf pans (add about 20 minutes to the baking time), the nice thing about making it in canning jars is that they're great take-along gifts. Add colorful ribbon and a pretty label for the perfect way to show somebody how special he or she is.

**Although these are baked in canning jars, this is not a canning procedure. These can be stored 2 to 3 weeks at room temperature, or up to 2 months in the freezer.

 

 

 

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