Image result for pumpkin bread

2/3 cup shortening

2 2/3 cup sugar

4 eggs

2 cups canned pumpkin

2/3 cup water

3 1/3 cups flour

1/2 tsp. baking power

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves

1 1/2 tsp. salt

2/3 cup nuts

Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add pumpkin mixture. Stir in nuts. Pour mixture into greased wide moth jars filling 1/2 full. Bake at 325 degrees for 45 minutes. When done remove 1 jar at a time and wipe sealing edge with a paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.


2 cups shredded apples or carrots

1 can whole cranberry sauce

1 bag whole ground fresh cranberries

2 cups mashed bananas

2 cups fresh peaches

1 3/4 cup applesauce plus 1/4 cup pineapple

2 cup shredded zucchini

1 3/4 cup applesauce plus 1/4 cup raisins

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