Layered Pumpkin Cranberry Bread Mix in a Jar
Capture the cozy essence of fall with this delightful Layered Pumpkin Cranberry Bread Mix in a Jar recipe, a perfect homemade gift or baking project. This jarred mix features beautiful, distinct layers of warming spices like cinnamon, nutmeg, and ginger, alongside sweet granulated and brown sugars, tart dried cranberries, and crunchy pecans (optional). Easy to assemble in just 15 minutes, this DIY mix not only looks stunning but also bakes into a moist, flavorful loaf with the addition of pantry staples like pumpkin puree, eggs, and oil. Ideal for gifting during the holiday season or enjoying alongside your favorite warm beverage, this charming recipe combines convenience and seasonal flavors for a truly crowd-pleasing treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 0.5 cup Dried cranberries
- 0.5 cup Chopped pecans (optional)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
Layer the dry ingredients in a 1-quart (32-ounce) glass jar in the following order: the flour mixture, granulated sugar, light brown sugar, dried cranberries, and chopped pecans if using. Ensure each layer is even and compact to prevent the ingredients from mixing together.
Seal the jar tightly and attach a tag or label with the baking instructions.
To bake the bread, preheat the oven to 350°F (175°C) and grease a standard loaf pan.
Pour the jar’s contents into a large mixing bowl. In a separate bowl, whisk together 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, and 2 large eggs until smooth.
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 423.5 g | 154% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 268.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
