Please feel free to leave your comments and suggestions on the recipes that you try! Check back often to see new submissions or sign up to receive an automatic RSS alert when new recipes are posted.

Current Articles | Categories | Search | Syndication

Tuesday, November 04, 2008 Canned Pumpkin Bread By Article @ 12:06 PM :: 24 Views :: Dessert, Breads, Thanksgiving, Breakfast   The recipe is easy to do, but the instructions must be followed exactly.  The nicest thing about giving “bread in a jar” is that those who receive it can keep it until they get over the holiday “food blahs” and then open it to truly enjoy its goodness.  Happy Baking! This bread can safely be baked in wide mouth canning jars (WIDE MOUTH PINTS ONLY) and when sealed immediately upon removing from the oven will keep on the shelf for up to one year.      Be sure to take the jars out of the oven one at a time, seal each as you take it out.  Screw the lids on as tight as you can.  As the jars cool, you will hear a little pinging sound as the lids seal.       The recipe for the jar variety also includes variations for other kinds of breads in jars.                                           PUMPKIN BREAD 2/3 cup shortening                                 3-1/3 cups flour 2-2/3 cups sugar                                     ½ teaspoon baking powder 4 eggs                                                      2 teaspoons baking soda 2 cups canned pumpkin                           1 teaspoon ground cloves 2/3 cup water                                         1 teaspoon ground cinnamon 1-1/2 teaspoons salt 2/3 cup nuts (optional)   Cream shortening and sugar. Beat in eggs, pumpkin and water.  Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture.  Stir in nuts.  Pour into greased wide-mouthed pint jars filling ½ full.  Bake at 350 degrees 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 from the bread will vacuum seal the jar and the bread will keep for up to one year.  Makes 8 pints.     VARIATIONS: substitute for pumpkin one of the following:   2 cups shredded apples or carrots 1 bag whole ground fresh cranberries 1 can whole berry cranberry sauce 1-3/4 cups applesauce plus ¼ cup pineapple 1-3/4  cups applesauce plus ¼ cup raisins 2 cups mashed bananas 2 cups apricots 2 cups shredded zucchini 2 cups chopped fresh peaches