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, .