Bread in a Jar
Submitted by Judy Thompson from Clinton County Electric Cooperative, Inc.
Ingredients:
2/3 cup shortening, 2-2/3 cup sugar, 4 eggs, 2 cups canned pumpkin*, 2/3 cup water, 3-1/3 cups flour, 1/2 tsp. baking pdr., 2 tsp. baking soda, 1-1/2 tsp. salt, 1tsp. cinnamon, 1 tsp. cloves, 1 cup chopped nuts ( optional), 8 wide-mouth pint canning jars and scalded lids.
Directions:
Preheat oven to 325 degrees. Cream shortening and sugar. Beat in eggs, pumpkin and water. Mix together dry ingredients and add to pumpkin mixture. Pour batter into jars, filling them half full. Bake 45-55 minutes. When done remove 1 jar are time from the oven. If bread has risen above the edge of the jar, but off the excess. Wipe edge of jar clean, put on scalded lid and screw band firmly tight. Let cool. Check to make sure jar lid has sealed.
* You may substitute 2 cups shredded apple, 2 cups cooked rhubarb, 2 cups shredded carrots, 1-3/4 cup named banana and 1/4 cup crushed pineapple, or invent your own combo.
