This traditional banana bread features an ingenious twist It's baked


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Instructions. Preheat oven to 350F (176C) degrees. Grease two 9" x 5" (23 cm x 13 cm) loaf pans with baking spray. In a medium bowl whisk together the dry ingredients and set aside. In a large bowl whisk together the eggs, sugar, pumpkin puree, oil, and water.


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Preheat oven to 325 degrees. Spray 16 half pint jars or 8 pint jars with cooking spray. In a large bowl, cream sugar and butter together. Add pumpkin, eggs, and applesauce. Mix to combine. In a separate bowl, whisk dry ingredients together. Add the dry ingredients to the wet, stir until combined. Add pecans and stir.


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Step 1. Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth, pint jars filling 1/2 full. Bake at 325ยฐF for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth.


This traditional banana bread features an ingenious twist It's baked

How long does pumpkin bread in a jar last? It depends on how it's stored. Storing pumpkin bread in the refrigerator can extend its shelf life. It can last up to 2-3 weeks. If tightly sealed, the pumpkin bread in a mason jar can be frozen. It can last for 2-3 months longer.


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1. Cream shortening and sugar until fluffy. Beat in eggs, pumpkin, and water. Sift together flour, baking powder, baking soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide-mouth pint jars, filling them half full of batter. 2. Bake at 325F degrees for approximately 45 minutes or until a wooden skewer inserted in.


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In a separate bowl, stir together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts, if using. Pour mixture into greased wide-mouth pint canning jars, filling them each half full. Bake at 325ยฐ F for 45 minutes. When done, remove one jar at a time and wipe off sealing rim with a cloth.


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Mix well. - In another bowl, conbine pumpkin, water, eggs, vanilla, and oil. Mix well. - Add dry ingredients to mixture and beat thoroughly. - Stir in nuts and pour batter into greased loaf pan or 1/2 way up greased mason jars. - If using a loaf pan, bake 75-80 minutes. If using mason jars, bake 35 minutes or until toothpick inserted.


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In a mason jar layer, 1 1/2 cups flour, 1 1/2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 cup brown sugar, 1 cup white sugar, 3/4 cup dried cranberries and 1/2 cup rolled oats.


PumpkinBreadInAJar.jpg 1,460ร—2,190 pixels Recipe Pinterest

Preheat the oven to 375*. In a large mixing bowl, mix all the ingredients together in order until dough forms. At this point you can either use 12 Half Pint Jars sprayed with non stick baking spray and 1 bread loaf pan, or you can use 24 Half Pint Jars. Pour the batter in leaving about 1 1/2 inches at the top of the jars for room to rise.


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2 cups canned pumpkin 2/3 cup water 2 1/2cups flour 2 - 3 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon ground cloves 1/2 teaspoons salt 2/3 cup nuts Spray inside jars with food release spray. Directions. Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, salt and spices. Add to.


PUMPKIN BREAD IN A JAR StoneGable Pumpkin bread, Mason jar meals

Cream shortening with sugar. Beat in eggs, pumpkin, and water. Combine flour, spices, baking soda and powder. Add to pumpkin mixture. Stir in nuts. Pour into jars until 1/2 full. Bake uncovered for 45 minutes at 325 degrees Fahrenheit. When done, remove jars and wipe down. Seal with new lids; the heat will seal the jars.


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Instructions. Preheat oven to 350. Spray mason jars with pam cooking spray. In large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended.


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Grease two bread pans. In a large bowl, combine the wet ingredients until well-blended. Then add the flour mixture and stir until combined. Don't over-mix. Divide batter evenly and bake for 40-50 minutes. Give the gift of deliciousness this season with our easy-to-make homemade pumpkin bread mix in a jar!


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In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes. Add the pumpkin puree and pumpkin pie spice and mix until completely combined. Scrap down the sides of the bowl. Add the sweetened condensed milk, followed by the vanilla pudding mix.


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Put the dough at the bottom of the jar and then pour the pumpkin pie mixture evenly into each mason jar. Bake in the oven at 350 degrees for 45 minutes. Take out the pies and top each one with a pastry leaf cutout. Return to oven and bake for an additional 15 minutes. Remove from oven and let cool.


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Place the pint jars on a large cookie sheet and bake in the oven for 45 minutes. The pumpkin bread is done when inserting a toothpick in the middle comes clean. Place hot cookie sheet with jars on a cooling rack and allow to cool for 10 minutes. The bread will shrink some inside the jar. Decorate using powdered sugar and nuts, then serve.

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