Pumpkin Bread in a Jar Recipe

Name: Pumpkin Bread in a Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 12 ounces flour; 1 34 ounces pumpkin, powder; 2 14 ounces sugar; 1 14 whole wheat flour; 12 ounce instant nonfat dry milk; 1 tablespoon baking powder; 1 tablespoon cinnamon; ¾ teaspoon salt; ¾ teaspoon ground cloves; ¾ teaspoon nutmeg; ¾ teaspoon ginger

Servings: persons

4 12 ounces flour
1 34 ounces pumpkin, powder
2 14 ounces sugar
1 14 whole wheat flour
12 ounce instant nonfat dry milk
1 tablespoon baking powder
1 tablespoon cinnamon
¾ teaspoon salt
¾ teaspoon ground cloves
¾ teaspoon nutmeg
¾ teaspoon ginger

1
Festively layer in a 16 oz canning jar.
2
Tapping jar to pack each layer before adding the next.
3
Label:.
4
1 jar pumpkin bread.
5
1 large egg, slightly beaten (or 2 small).
6
.75 cup plus 1 tbs water.
7
.33 cup vegetable oil.
8
Preheat oven to 400F.
9
Combine contents of the jar with water, eggs and oil.
10
Stir until the mixture is just blended.
11
Do not over mix.
12
Place batter into greased pan or muffin tins 3/4 full.
13
Bake for 15-18 minutes or until done.

708

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 12 ounces flour, 1 34 ounces pumpkin, powder, 2 14 ounces sugar, 1 14 whole wheat flour, and more.

Yes, Pumpkin Bread in a Jar falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread in a Jar

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