Pumpkin Bread in Jar
Discover the magic of fall flavors with this delightful Pumpkin Bread in a Jar recipe! Perfectly spiced with cinnamon and nutmeg, this moist and tender bread is baked directly in charming 8-ounce canning jars, making it a unique and giftable treat. With just 15 minutes of prep time, you’ll combine wholesome ingredients like pumpkin purée and aromatic spices to create a rich batter that rises beautifully in jars. Sealed while warm, these individual portions stay fresh for up to six months, offering the perfect make-ahead solution for holiday gatherings, hostess gifts, or an anytime indulgence. Enjoy the warm, cozy essence of homemade pumpkin bread with this creative and portable twist on a classic dessert!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 4 large Eggs
- 1 cup Vegetable oil
- 0.67 cup Water
- 15 ounces Pumpkin puree (unsweetened)
- 6 pieces Canning jars (8-ounce size)
- Non-stick cooking spray
Instructions
Preheat your oven to 325°F (165°C).
Thoroughly clean and dry six 8-ounce canning jars. Spray the inside of each jar with non-stick cooking spray to prevent the bread from sticking.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, vegetable oil, water, and pumpkin puree until smooth and well-blended.
Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms. Avoid overmixing.
Using a spoon or funnel, carefully fill each prepared canning jar with the batter until it reaches about two-thirds full. Do not overfill to give the batter room to rise.
Place the jars directly on a baking sheet and bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center of a jar comes out clean.
While the bread is baking, prepare the jar lids and rims by boiling them in water for 10 minutes to sterilize them.
Once the bread is fully baked, carefully remove the jars from the oven. Wipe the rims of the jars clean with a damp paper towel to ensure a good seal.
Immediately place the sterilized lids and rims on the jars and tighten them. As the jars cool, you’ll hear a popping sound, indicating the jars have sealed properly.
Allow the jars to cool completely on a wire rack. Once cooled, check the lids to make sure they are sealed firmly. Store in a cool, dark place for up to 6 months.
Nutrition Facts
Calories |
5328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 767.0 g | 279% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 415.7 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 338 mg | 26% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2505 mg | 53% | |
*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.
