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!)