Pumpkin Bread in a Jar (W/variations)

16 Servings

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Pumpkin Bread in a Jar (W/variations) Ingredients

2/3 c Shortening	VARIATIONS
2 2/3 c Sugar	2 c Shredded apples
4 Eggs	2 c Shredded carrots
2 c Canned pumpkin (or 1 of	1 cn Whole cranberry sauce
2/3 c Water	1 Bag whole ground fresh
3 1/3 c Flour	2 c Mashed bananas
1/2 ts Baking powder	2 c Fresh peaches
2 ts Baking soda	1 3/4 c APPLESAUCE PLUS:
1 ts Cinnamon	1/4 c Pineapple
1 ts Ground cloves	2 c Shredded zucchini
1 1/2 ts Salt	1 3/4 c Applesauce plus
2/3 c Nuts	1/4 c Raisins

Instructions for Pumpkin Bread in a Jar (W/variations)

From: cindyo@comtch.iea.com (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 1/2 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized