Pumpkin Bread in a Jar

Here are some more Christmas gifts I want to tackle this year. These photos are from last Christmas - this is my homemade pumpkin bread. It was a big hit with all my family and friends. My plans are to make 12 jars of pumpkin bread this week.







Pumpkin Bread in a Jar

Ingredients
-1 cup Butter
-4 cups Sugar
-6 Eggs
-3 cups Pumpkin (canned or fresh)
-1 cup Water
-5 cups Flour
-2 tsp Salt
-2 tsp pumpkin pie spice
-3 tsp Baking soda
-1 1/2 cups Walnuts (optional)
-12 pint size, wide mouth Mason jars with lids and rings for sealing

Cream butter, then slowly add in sugar. Beat in eggs, pumpkin and water. Set Aside.

Sift together flour, baking powder, salt, pumpkin pie spice, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts, if using.

Pour batter into greased canning jars, filling half-full. Place jars on cookie sheet. Bake upright in preheated 325 degree oven for 45 minutes. (Cake will rise and pull away from sides of jar.)

When done, remove cookie sheet from oven. While still warm, wipe sealing edge of jar. Place lid on jar and close tightly with ring. Let cool fully; jars should seal as they cool.

To serve: Open jar, shake cake out. May need to slide a knife around inside of jar to loosen bread. Warm bread in oven if desired. Slice and serve.

Bread will keep up to one year if seal is not broken.