If October were a food it probably would be pumpkin bread…pumpkin bread with a crumb topping.
Delicious, super moist, and full of autumn flavors!
Fall in a jar!
Don’t you love just about any food in a jar? I sure do!
I’m serving this pumpkin bread as part of a fall picnic… but it can be preserved by screwing on a ball jar lid when it comes out of the oven. Wonderful idea!
STONEGABLE PUMPKIN BREAD IN A JAR
3 1/2 cups flour
3 cups white sugar
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 1/2 tsp salt
4 eggs, slightly beaten
2 cups pumpkin (I use Libby’s)
1 cup vegetable oil
2/3 cup warm water
1/2 cup sugar
1 cup flour
1/3 cup butter, softened
Preheat oven to 325 degrees.
Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Whisk to mix.
In a large bowl, using an mixer, combine eggs, pumpkin, oil and water. Gently mix the dry ingredients into the wet ingredients a third at a time.
Mix the ingredients for the crumb topping together in a separate bowl and reserve.
Generously grease pint and half pint jars ( I made 4 pint and 4 half pints).
Using a large funnel, layer batter then crumb topping, then more batter and crumb topping. Ball jars should be filled 2/3 full if you are not going to use the caps, and a little more than 1/2 full if you are using the caps to screw on the jars to preserve the pumpkin bread.
Wipe off any excess batter or crumb topping around the rim.
Put the jars on a parchment lined baking sheet and bake for 40 minutes. Test for doneness. If they are still wet, continue to bake until done.
To preserve the pumpkin bread, immediately screw on an unused lid and ring. The jar should seal. I’m not sure how long the shelf life is. I have read and heard many different shelf life estimates.
These would make great hostess gifts or a goodie for a college student… or to keep on hand for company!
Remember to pin this to your FALL or RECIPE Pinterest boards. And follow me to see what I’m pinning! Click HERE to follow!