Mason Jar Pumpkin Bread

Moist and flavorful homemade pumpkin bread is a fall favorite. It’s easy, moist and delicious. We have a feeling you’ll crave this all season long.


2/3 shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
2 1/2cups flour
2 – 3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoons salt
2/3 cup nuts
Spray inside jars with food release spray


Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, 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°F for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth, and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year.

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