(drumroll please!)
It's the Canned Pumpkin Bread post!!!
There are lots of pictures so I'll try to keep the jabber to a minimum.
Here are the Ingredients you need.
They Include...
2/3C shortening,
2 2/3C sugar,
4 eggs,
2C pumpkin (I used canned, shame on me)
2/3C water
3 1/3C flour
1/2 tsp baking p0wder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3C nuts (optional, and I didn't because I'm allergic)
Now for the mechanics!
I want to introduce to you
a friend of mine, and the guest chef for today!
His name is Tyler, and he did a bang up job!
Step 1:
Sift the flour, baking powder, baking soda, salt, and spices.
Step 2:
Cream the shortening and sugars, then beat in the eggs,
pumpkin, and water.
Step 3:
Add the flour mixture to the pumpkin mixture.
Stir in nuts after this step if you choose.
Step 5:
Grease 7 wide mouth pint canning jars. (we used shortening)
Fill each jar 1/2 full with batter.
Make sure to wipe the mouth of each jar when you are done,
otherwise they will not seal.
Step 6:
Bake in the oven at 325 degrees for 50-60 minutes.
When a toothpick comes out clean you are good.
During last 15 minutes of cooking put all your jar lids
and rings into a pot on the stove to boil. This will disinfect them.
Step 7:
When they are done baking take them one at a time out
of the oven and put a lid and ring on it.
They should seal fairly soon.
If they don't seal for some reason,
they can also be frozen.
