Pumpkin Bread In A Jar

2/3 c. butter
2-¾ c. sugar
2 c. plain canned pumpkin
4 eggs
¾ c. water
3 ½ c. flour
½ tsp. Baking powder
2 tsp. Baking soda
1 ¼ tsp. Salt
1 tsp. Cloves
1 tsp. Cinnamon
¾ c. nuts, optional

Cream together butter and sugar. Mix in eggs, water and pumpkin. Add dry ingredients and mix well. Add nuts if desired. Fill greased, wide mouth pint jars ½ full with mixture. Clean top edge of jars well. Bake at 350 degrees for 35 –45 minutes until inserted toothpick comes out clean. Remove from oven. Place scalded canning jar lids onto clean rims and apply bands while bread is still hot. As the bread cools the jars will seal.

**This recipe says to: Keep jars refrigerated and eat within a week. Note: This is not for home storage. The sealed lid is a novelty and will not allow for extended storage.

Jan Emery