Mason Jar Pumpkin Bread

👩‍🍳 Instructions

1️⃣ Prepare the Batter

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
3. Beat in the eggs, canned pumpkin, and water until smooth.
4. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and cloves.
5. Add the dry ingredients to the pumpkin mixture and stir until well combined.
6. Fold in the nuts, mixing evenly.

2️⃣ Prepare the Mason Jars

1. Spray each mason jar with non-stick spray, ensuring that the sides and rims are lightly coated.
2. Pour the batter into the jars, filling them about halfway (this allows space for the bread to rise).

3️⃣ Bake the Bread

1. Place the mason jars on a baking sheet and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

4️⃣ Seal the Jars

1. When the bread is done, remove one jar at a time from the oven.
2. Wipe the rim of the jar with a clean paper towel to remove any batter residue.
3. Secure the lid tightly onto each jar. The heat will vacuum-seal the jar, preserving the bread for up to 1 year.

5️⃣ Serve or Store

• Let the jars cool completely before storing them in a cool, dry place or serving.
• To enjoy, simply remove the lid, slice, and serve! This bread is delicious on its own or with a spread of cream cheese.