Fruit Jar Bread Recipe

  • 2/3 cup shortening
  • 4 eggs
  • 2/3 cup water
  • 3 1/2 cups flour (reserve 1/4 cup to coat nuts)
  • 2 teaspoons soda
  • 1 teaspoon cinnamon
  • 2/3 cup chopped pecans or walnuts
  • 2 2/3 cups sugar
  • 2 cups pumpkin
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cloves
Measure and sift flour with baking power, soda, salt, cinnamon and cloves together. Set aside. Cream shortening, sugar and vanilla until light. Add slightly beaten eggs, pumpkin and water. Stir until blended. Add dry ingredients and stir until dry ingredients are incorporated. Fold in nuts. Spray eight wide-mouth pint canning jars with Pam. Fill half full. With a clean, damp cloth wipe jar mouth to remove any residue. Place jars in oven. Bake at 325 for 45 minutes. When done, remove one jar at a time. Place lid on jar and tighten ring firmly. No need to freeze. Keeps great. Note: The bread should not rise above mouth of jar. If it does, just cut off excess. Wipe mouth of jar, then seal. There will be a sealing failure if grease comes in contact with lid.

VARIATIONS: Other than pumpkin: are 2 cups shredded apples, 2 cup applesauce, 1 3/4 cup applesauce, 1/4 cup crushed pineapple (drained); 1 3/4 cups shredded carrots, 1/4 cup raisins, 1 can whole cranberry sauce (substitute orange juice for water); 1 3/4 cups mashed bananas, 1/4 cup orange marmalade; 2 cups crushed strawberries; 2 cups mashed bananas; 2 cups cooked chopped apricots (apricot nectar for water). Keep these combinations in 2 cup range. Create your personal favorite.

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