Mason Jar Pumpkin Bread

Posted on by Corelyn

Since we made our own pumpkin puree a couple weeks ago, I’ve been itching to make another fall treat. Ironically, it was a buzzfeed article mocking the internet’s obsession with mason jars that inspired this recipe. Sorry, buzzfeed. I just couldn’t resist the charm of mini-pumpkin breads inside a mason jar. Who could?

Garlic My Soul | Mason Jar Pumpkin Bread

Some of you may know that I typically leave the baking projects to Jennie, as I am not as naturally gifted as she is. So, you can take me at my word that this recipe was a breeze.

Garlic My Soul | Mason Jar Pumpkin Bread

I used our homemade pumpkin puree, which was fairly liquid. Canned pumpkin tends to be thicker, so you might need to add a little water or milk to thin out your batter if you go with the canned stuff. It should be thick, but easily pourable.

Garlic My Soul | Mason Jar Pumpkin Bread

The breads are done when a toothpick inserted in the middle comes out clean. Be careful, because the jars will be hot!

Garlic My Soul | Mason Jar Pumpkin Bread

Let the cool for at least 10 minutes before sprinkling them with powdered sugar or chopped walnuts. You can then seal them up and give them away as gifts! If serving these right away, let them cool even longer so the jars can be handled with bare hands.

Garlic My Soul | Mason Jar Pumpkin Bread

Of course, if you’re me, you won’t wait long enough for the jars to cool. I’m not going to say that I held my jar with a potholder and ate the warm bread right out of it, but I’m also not going to promise that I didn’t…

Prep Time: 10 minutes
Cook Time: 35 minutes
Yields: 4 breads

Ingredients:

1 ½ cup all-purpose flour
1 cup white sugar
2/3  cup applesauce
1 cup pumpkin puree
2 eggs
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground cardamom
¼ cup chopped walnuts, optional
¼ cup semisweet chocolate chips, optional
1 tbsp powdered sugar

Directions:

1. Preheat oven to 350 degrees. Grease or spray 4 mason jars.
2. Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, cardamom, and cloves into pumpkin mixture. Stir flour into pumpkin mixture until fully incorporated. Fold in walnuts and chocolate chips, if desired.
3. Fill mason jars (I used pint sized ones) about halfway and place jars on baking sheet.
4. Bake for about 35 minutes, until a toothpick comes out clean. Let jars cool and top with powdered sugar for serving.


 

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  1. Virginia Johnson

    At first glance -I do not see what size the Mason Jars should be ?????? I know I can pretty much determine size — but some folks may not have a clue.

  2. Becky Stanchfield

    They look wonderful. What size mason jars did you use.
    And, how do you get the pumpkin bread out of the jars?
    Does it come out easily?

    Becky

  3. Lynn

    Putting these in Mason jars make them so much more fun! I am wondering, what size jar did you use? I am assuming the bigger (quart) size? Thanks!

      • Linda L Moore

        Jennie~

        Thanks for the info. I plan to make a few “jars” for “Give Thanks for My Friends”.

        I assume you use new canning jars. Have a collection of vintage canning jars my mother and grandmother used. Do you think they would work? I guess the only way to find out is to bake one in the oven, huh?

        • Jennie

          They would probably be fine – we used ones we just had lying around, they aren’t new, but they’re also not vintage – I’d say they’re about 4-5 years old? Good luck!

  4. Joan

    I’m assuming these are 8 or 16 ounce Masons…? I use 32 oz for freezing soups, etc…didn’t see the size of the jars anyplace?

  5. JT

    I can’t believe that so many people had to ask what size jar to use, as well of not knowing that you don’t take them out you just enjoying eating them right out of the jars.Thanks, for this wonderful ideal.

    • ~Sapphire

      I think it mostly has to do with a lot of people (obviously) are too lazy to read comments made by others, and just want their question answered immediately. But, even more surprising than that was – after it was asked the 3rd, 4th, and 5th time (even up to the TWELFTH!), it would have have taken less time to just go and edit the recipe so people would *stop* asking, and the answer wouldn’t have to be repeated over and over and over and… XD

      • Mary Adair

        A lot of people are not familiar with canning jars. Others like myself thought it was a pint jar, but wanted to be sure. I didn’t see that the question had been addressed when I first saw the recipe. So, let us be happy that lots of folks want to try the recipe. Maybe they will give them as gifts. That would be terrific.