This Pumpkin Nut Bread recipe is a delightful way to enjoy a classic fall treat. The unique twist here is that the bread is baked right in jars, which not only makes for an adorable presentation but also allows the bread to last for a long time thanks to the canning process. Perfect for holiday gifting or making ahead of time!
Ingredients
- 2/3 cup shortening
- 2 3/4 cups sugar
- 4 eggs
- 2 cups pumpkin (fresh pureed or canned)
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 cup walnuts (chopped or crushed)
- 8 wide-mouth canning jars with lids and rings (8 pint-sized or 4 18-ounce jars)
- 8 wax paper circles (cut to fit inside jars)
Directions
- Prepare the Jars:
- Preheat your oven to 325°F (165°C).
- Clean and sterilize the canning jars and lids. Ensure they are completely dry before use.
- Make the Batter:
- In a large bowl, cream together the shortening and sugar. Add sugar gradually to the shortening.
- Beat in the eggs, pumpkin, and water until well combined.
- In a separate bowl, sift together the flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chopped walnuts.
- Prepare for Baking:
- Grease the inside of each canning jar. Place a wax paper circle inside each jar.
- Pour the batter into the jars, filling them only halfway to allow room for the bread to rise.
- Bake the Bread:
- Place the jars upright in a baking pan filled with about an inch of water.
- Bake in the preheated oven for about 45 minutes. The bread should rise and pull away from the sides of the jar.
- Seal the Jars:
- Once the bread is done, carefully remove one jar at a time from the oven.
- If the bread has risen above the top of the jar, slice off the excess.
- While still hot, place a wax paper circle on top of the bread. Wipe the sealing edge of the jar to remove any residue.
- Place the lid on the jar and screw on the ring tightly.
- Turn the jar upside down to allow the cake to loosen.
- Repeat with the remaining jars. Leave the jars upside down until they are sealed. The lid should remain flat when pressed in the center, indicating a proper seal.
- Serve:
- To serve, open the jar, slide a knife around the inside to loosen the cake, and gently remove it.
- Warm the cake in the oven if desired, or slice and toast.
- Enjoy the bread with a dollop of whipped cream or a spread of butter.
Storage:
- Because the jars are sealed, the bread keeps indefinitely. It can be made well ahead of the holidays and stored in a cool, dry place.
Tips:
- Gifting: This bread makes a wonderful gift. Simply wrap the jar in a festive ribbon and include a note with serving suggestions.
- Variations: Try adding different nuts or dried fruits to the batter for a twist on the classic recipe.