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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 eggs
- 2 c. canned pumpkin
- 2/3 c. water
- 3 1/2 c. flour
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1 1/2 tsp. salt
- 2/3 c. chopped nuts
Method
- Grease inside of 8 one-pint wide mouth canning jars well.
- Heat oven to 325°.
- Cream shortening and sugar together.
- Beat eggs, pumpkin and water.
- Sift together flour, baking powder, soda, spices and salt.
- Add to pumpkin mixture; stir in nuts.
- Pour mixture into prepared canning jars, filling each half full.
- Bake for 45 minutes.
- (Use only canning jars, others can't take the heat.)
- When done remove one jar at a time, whip sealing edge with paper towel or cloth and screw cap on tightly.
- The heat will vacuum-seal the jar and the bread will keep for up to one year. Makes 8 pints.
