Bread in Jars: Pumpkin Spice
Submitted by rictard1
Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.
YIELD
1 recipePREP
20 minCOOK
40 minREADY
1 hrsPumpkin spice bread that doubles as a handmade gift. Baking this batter right inside canning jars rather than a loaf pan creates a vacuum seal as the jars cool, giving these loaves a legitimate pantry life you just can’t get from foil-wrapped bread.
The flavor profile is classic pumpkin spice. Two teaspoons each of cinnamon and cloves plus a teaspoon of ginger deliver that unmistakable fall warmth, while real pumpkin puree (not pie filling) keeps the texture moist without going cloying sweet. Whipped egg whites instead of whole eggs lighten the crumb considerably, turning what could be dense pumpkin bread into something nearer cake.
Raisins plump as they bake and add little bursts of sweetness throughout. Only fill each jar half full. This batter climbs aggressively, and anything more will push right out the top and ruin the seal.
Kitchen Tips
- Grease the jars very generously. Quick breads stick to glass much worse than to metal pans.
- Wipe jar rims scrupulously clean before sealing. A single crumb kills the vacuum and spoils the loaf.
- Use wide-mouth canning jars only. Narrow mouths make extracting the finished bread nearly impossible.
- Listen for the popping sound as jars cool. That pop confirms the seal has drawn.
Variations
- Swap raisins for pecans or walnuts for crunch rather than sweetness.
- Add a quarter cup of fresh or frozen cranberries for tart pops of color.
- Use brown sugar in place of granulated for deeper molasses notes that play well with pumpkin.
Ingredients
Directions
Preheat oven at 325℉ (160℃).
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another m ixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter am ong 8 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven.
Bake 40 minutes.
Keep lids in hot water until they’re used.
When cakes are done, remove jars which are HOT from oven one at a time.
If rims need cleaning, use moistened paper towel.
Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (mak es it poofy on top), then a piece of cloth.
Decorate as desired (example pinking shears).
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