Layered Pumpkin Cranberry Bread Mix In A Jar Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Steps:

• To prepare the layered mix:.
• In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended.
• Place mixture into a 1 quart jar.
• Pack down this layer.
• Add the brown sugar to the jar, firmly packing down.
• Layer the white sugar on top of the brown sugar, firmly packing.
• Layer the pecans and then the dried cranberries into the jar.
• Makes base for one recipe of Layered Pumpkin Cranberry Bread.
• For gift giving, place cap on jar and attach a ribbon and card with the following instructions:.
• Preheat oven to 350°.
• Grease and flour two 7 x 4 inch loaf pans(or 4 small loaf pans).
• In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended and set aside.
• Place contents of jar into a medium bowl and mix until well blended.
• Add flour mixture into the pumpkin mixture, stirring until well blended.
• Divide batter evenly between the prepared pans.
• Bake at 350° for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
• Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
• Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
• Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
• Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.

Steps:

• PREHEAT oven to 350°F Grease and sugar 5 mini loaf pans.
• COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
• BAKE for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Steps:

• Grease inside of 8 (1 pint) wide mouth canning jars.
• Cream shortening with sugar.
• Beat in eggs, pumpkin, and water.
• Combine flour, spices, baking soda and powder.
• Add to pumpkin mixture.
• Stir in nuts.
• Pour into jars until 1/2 full.
• Bake uncovered for 45 minutes at 325 degrees Fahrenheit.
• When done, remove jars and wipe down.
• Seal with new lids; the heat will seal the jars.