2/3 cup shortening
2 2/3 cup sugar
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp. baking powder
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp cloves
8 Wide mouth TAPERED pint canning jars
8 Wide mouth lids, scalded.
Cream shortening and sugar. Beat in eggs, pumpkin and water. Mix together dry ingredients and add to pumpkin mixture. Pour batter into wide mouth tapered jars filling them 1/2 full of batter. Bake at 325 F for about 45-55 minutes. When done, remove one jar at a time from oven. If bread has risen above the edge of the jar, cut off the excess. Wipe edge of jar clean, put on scalded lid and screw band firmly tight. Let cool. Check to make sure jar lid HAS sealed.
A fun thing to do after jars have cooled and sealed is to cut a circle of holiday cloth and place over lid, then re-attach ring. Bows and lace can be added. Use your imagination!
** You may substitute 2 cups pumpkin with any of the following combinations:
1 cup shredded apple & 1 cup shredded carrot.
2 cups shredded apple.
2 cups applesauce.
2 cups cooked rhubarb
1 3/4 cups applesauce & 1/4 cup crushed pinapple.
1 3/4 cup applesauce & 1/4 cup raisins.
2 cups shredded carrots
1 lb ground fresh cranberries
1 can whole cranberry sauce
2 cups mashed bananas & 1/4 cup orange marmalade
1 3/4 cup mashed bananas & 1/4 cup crushed pinapple.
OR invent your own combination!
This recipe doesn't call for it, but I always put about a cup of nuts also.
Have fun and serve it proudly!