Posted by Karen on November 22, 2000 at 13:56:40:
Canning Jar Pumpkin Spice Bread
Yields: 8 mini loaves
Eight 1-pint wide-mouthed canning jars (see note)
3 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
1 can (15 ounces) solid-pack pumpkin
4 eggs
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped pecans
Preheat the oven to 325 degrees F. Coat inside of the canning jars with nonstick cooking spray.
In a large bowl, beat the brown sugar and butter for 3 to 4 minutes, or until well blended. Add the pumpkin and eggs and beat for 2 minutes, or until well mixed. Add the flour, baking powder, baking soda, cinnamon, and ginger. Beat for 1 to 2 minutes, or until well blended. Stir in the pecans, then spoon evenly into the canning jars.
Place the jars on a baking sheet and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the
center comes out clean. Carefully place the lids on the jars and seal while still hot; allow to cool completely before opening.
To serve, slide the bread out of the jars and slice.
Note: This batter can also be baked in two 5- by 9-inch loaf pans(add about 20 minutes to the baking time).