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Pumpkin Spice Bread

(23 Votes)
Coming In:
8 mini loaves
45 Min

Individual breads are such a thoughtful and tasty gift! In no time, you can whip up this recipe for homemade Pumpkin Spice Bread for sharing with friends and family!

What You'll Need:
  • 8 (1-pint) wide-mouthed canning jars (see Notes)
  • 3 1/2 cups packed light brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup chopped pecans
What To Do:
  1. Preheat oven to 325 degrees F. Coat canning jars with cooking spray.
  2. In a large bowl, beat brown sugar and butter 3 to 4 minutes, or until well blended. Add pumpkin and eggs and beat 2 minutes, or until well mixed.
  3. Add flour, baking powder, baking soda, cinnamon, and ginger. Beat 1 to 2 minutes, or until well blended. Stir in pecans then spoon evenly into canning jars.
  4. Place jars on a baking sheet and bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Carefully place lids on jars and seal while still hot; allow to cool completely before opening. To serve, slide bread out of jars and slice.
  • Even though this batter can also be baked in two 9- x 5-inch loaf pans (add about 20 minutes to the baking time), the nice thing about making it in canning jars is that they're great take-along gifts. Add colorful ribbon and a pretty label for the perfect way to show somebody how special he or she is.
  • Although these are baked in canning jars, this is not a canning procedure. These can be stored 2 to 3 weeks at room temperature, or up to 2 months in the freezer.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can this be adapted to mini-muffin pans or paper-lined mini-muffin pans?

This is so neat! Can't wait to make these to give as gifts.

I have a similar recipe that was handed down from my mother...she baked in greased, floured 1 pound coffee cans. Remove from can & wrap in colored cellophane wrap for a beautiful gift. Cans be washed & used over again or just tossed & no clean-up!

Can this be made in loaf pans 9x5 ? If so how many would this recipe make ?

The notes above state that it can be baked in 2 9" x 5" loaf pans.

Can you do any bread in a jar like this? Or only sweet quick breads?

I've done these breads for over 20 years and they've always turned out well, but before I started, I had talked to three different master canners at county extension services and one instructor at a university, they all said to use tried and tested baked in a jar recipe to better insure the results. I have had good luck with banana bread, zucchini bread, chocolate zucchini bread and pumpkin bread. Be sure to clean/dry the jar rim after baking and before applying the lids. Also, be sure to always check the pop up seal before consuming ANY canned good.

I have been making this bread since 1999 with great results and no problems. But recently I have read on the Internet that it is not safe to bake and store in canning jars because of the potential for the growth of C. botulinum (bacteria that causes botulism). Now I am distraught over this because I have always enjoyed making these every holiday season for family and friends. I was wondering If anyone has thoughts about this. I guess I might just try baking in smaller loaf pans, but really like the convenience and novelty of the bread in the jar. Thank you for letting me comment. I really enjoy Mr. Food recipes..

I made two similar breads "canned" in a jar for about 20 years (also, with good results). Back when I started, I checked with three state extension services and a university (I believe it was Nebraska) about the safety of doing this. Basically they said that as long as you use a recipe specifically for baking in canning jars, clean/dry the rims before adding the lids (right after removing from the oven) and are careful to always check the jar's seal (disposing of any who's seal had popped up) that they haven't had any problems. I never had any seals go bad even on the jars that were a year old (though the breads rarely lasted that long before being eaten! :-). I always was careful to store my jars in a cool, dark cupboard. If I give these as gifts, I always cautioned the receiver of the jarred breads to check the seals as well and again, we never had a problem.

Thank you very much Likkel for your helpful information and comments.

For the person questioning the amount of sugar, a friend gave me a recipe similar to this one and it calls for 2 3/4 cup sugar, (I suppose white). You can also make Banana Bread in a jar also. Her instructions were to fill the jars about 1/2 full because the batter rises. She uses wide mouth pint jars. The wide mouth funnel is a must!

I've made canned zucchini bread and chocolate zucchini bread (very moist and cake-like) with great results, but always be careful to follow the baked in a jar recipe ingredients and do not cut down on sugar, etc. as it can effect the canning results.

this recipe sounds great for school teacher gifts and for the seniors at our church. also looking for a chocolate bread recipes...the shelf is good too

I just came across a chocolate bread recipe on hope this helps.

How do you get the bread out?

If you follow the directions, you will grease the inside of the jar with shortening or spray it with Pam before filling. When you are ready to use the bread, you remove the lid and holding the jar upside down just give it one good shake and it normally slides right out. If it doesnt come out after a shake or two, just run a knife between the bread and the inside of the jar to release it. I have rarely had to resort to that, as the bread usually comes out quite nicely in a cylinder shape and can be cut into rounds.

I have been making this recipe for 10 years and bake in the canning jars. You must be careful to wash the jars in hot soapy water...then I place them on a cookie sheet lined with parchment paper. Place in preheated 300 degree oven for 10 minutes to 'sterilize'. Allow jars to cool and spray with Pam using a canning wide mouth funnel. Leave funnel in the jar when you spoon the batter into the jar....batter slides down to the bottom of the jar easier. I then carefully stir the batter to reach out to the sides of the jar. MUST be wide mouth jars. ONLY use new jar seals. Decorate the top with festive fabric and raffia! A great hostess gift or favor at a golf tournament !! A. Carney

Don't use jars with shoulders. Use the straight sided wider mouth jars and it slides right out!!!

It says in the recipe to seal the jar and let it cool and when cool it slides out and you can then slice it.

I am getting ready to make this bread but am wondering if it really needs 3-1/2 cups of sugar. Seems like an awful lot. My other recipes only call for 1 or 1-1/2 cups.

You need to make these in a wide mouth canning jar like the recipe calls for. They have straights sides so the baked bread will come out easily. The narrow mouth jars will not work. I made them and the everyone on the hayride that I gave them to loved them. Thanks Mr. Food

I have not seen the answer on how to get the bread out of the canning jars...

You must use a wide mouth canning jar for easy removal..

How do you get it out of the canning gars, or do you eat it with a spoon?????

As the recipe states use Pam cooking spray to coat the jars and it slides right out. ;)


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