Pumpkin Bread Cake In A Jar
- Number of Servings: 32
Ingredients
2/3 cup shortening2 2/3 cup sugar4 eggs2 cup canned pumpkin2/3 cup water3 1/3 cup flour1/2 t. baking powder2t. baking soda1 t. cinnamon1 t. ground cloves1 1/2 t. salt1 cup raisins
Cream Shortening and sugar, beat in eggs, pumpkin and water. Sift flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in raisins. Pour mix into greased wide mouth jars, filling 1/2 full. Bake at 325 for 45 minutes. When done, remove jars one at a time and wipe sealing edge with paper towel then screw lid down tightly. The heat will vacuum and seal and bread will keep for a year in the jar. Makes 8 pints. Nutrition figured at 4 servings per jar.
You can also change this recipe by replacing the pumpkin with any of the following ingredients.
2 cups shredded apples or carrots
1 cup cranberry sauce
2 cups mashed bananas
2 cups fresh peaches
1 3/4 cups applesauce plus 1/4 cup pineapple
Number of Servings: 32
Recipe submitted by SparkPeople user SWAMPBILLIES.
You can also change this recipe by replacing the pumpkin with any of the following ingredients.
2 cups shredded apples or carrots
1 cup cranberry sauce
2 cups mashed bananas
2 cups fresh peaches
1 3/4 cups applesauce plus 1/4 cup pineapple
Number of Servings: 32
Recipe submitted by SparkPeople user SWAMPBILLIES.
Nutritional Info Amount Per Serving
- Calories: 172.8
- Total Fat: 4.6 g
- Cholesterol: 9.0 mg
- Sodium: 3.6 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.9 g
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