Pumpkin Bread Recipe

Margaret Riley recipes


By Margaret Riley


2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1-1/2 teaspoon ground nutmeg

3/4 cup softened butter

2 cups sugar

2 large eggs

1 15-ounce can pumpkin

1/2 cup finely chopped walnuts (optional)


Preheat oven to 325 degrees Fahrenheit. Generously grease (with butter) and flour five wide-mouth pint canning jars.


Combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined and set to the side.


With electric mixer, beat butter and sugar together until blended together. Add eggs until light and fluffy. Add pumpkin and nuts. Add flour mixture on low until combined.


Fill canning jars half full. Place on a baking sheet for ease in handling hot jars. Bake until wood skewer or cake tester comes out clean (approximately 45 minutes). The minute the jars come out of the oven place canning lid and screw ring onto top of jar. Soon you will hear the “pop” sound, which means the jar is sealed.


These canned breads will keep up to three months on a pantry shelf and up to six months in a refrigerator. (Mine never lasts that long!)


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  • Margaret Riley on

    Yes, Holly! Fill the jar half full. I have even done gluten free breads in a jar and they rise fine as well. Enjoy!!

  • Debra Cannistra on

    I’m going to have to try this…I love pumpkin bread and what a great gift!!

  • Holly on

    I LOVE this idea, thank you!!! Question, you fill the jars half-way, I presume the bread rises filling the jar? I can’t wait to try this for neighbors and co-workers!

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