Pumpkin Bread in a Jar – makes five (5) Pints

Enjoy making this seasonal favorite with your kids!  Whether you prefer to make pumpkin, zucchini or banana bread, change things up a bit by making it in a glass mason jar!  Create individual sized breads using this fun recipe!

Ingredients 2013-10-29 13.26.25

1 ¾ cups All Purpose Flour

1 ½ cups Raw Sugar

¾ tsp Sea Salt

1 tsp Baking Soda

½ tsp Cinnamon

½ tsp Nutmeg

1 tsp Vanilla Extract

½ cup Vegetable Oil

2 Large Eggs

1/3 cup Water

1 cup Fresh Pumpkin or Store Bought

½ cup Chopped Walnuts, Craisins & Powdered Sugar for a topping after bread has baked – Optional


Preheat oven to 350 degrees.  Combine all dry ingredients (except nuts and powered sugar) in a medium sized bowl using a fork to thoroughly mix the ingredients.  In a separate larger bowl, combine pumpkin, water, eggs, vanilla and oil.  Using a hand held mixer, blend all wet ingredients together thoroughly.  Slowly add dry ingredients to the wet mixture and beat together using your mixer.

Using the vegetable oil and paper towel, dab oil onto the towel and lightly coat the bottom and inside of each pint mason jar.  Using your canning funnel, fill each pint half full of mixture.  Place the pint jars on a large cookie sheet and bake in the oven for 45 minutes.  The pumpkin bread is done when inserting a toothpick in the middle comes clean.

Place hot cookie sheet with jars on a cooling rack and allow to cool for 10 minutes.  The bread will shrink some inside the jar.  Decorate using powdered sugar and nuts, then serve.  To store, wipe jar rim clean using a dry towel, place a sterilized lid and ring on each jar and store in the refrigerator.  Eat stored bread within a week. 2013-10-29 14.16.27

The Canning Diva

PS – A fun idea during the holidays is creating a “decorating station” with small dishes containing powdered sugar, craisins, chopped nuts, sprinkles, chocolate chips, etc and allowing your guests or kids to decorate their own Pumpkin Bread in a Jar before eating!

Check this out!

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