Pumpkin Cranberry Nut Bread Mix in a Jar
By
Mikekey *
@Mikekey
12
If desired, place jar and can of pumpkin in a new 9 x 5-inch loaf pan lined with a new kitchen towel to protect pan, or include four small foil loaf pans for the smaller loaves. Great welcome to the neighborhood gift, or hostess gift at holiday time.
Rating:
☆☆☆☆☆ 0 votes
Serves:
1 loaf
Prep:
20 Min
Cook:
50 Min
Method:
Bake
Ingredients
- 1 1/2 c
- all purpose flour
- 1 1/2 tsp
- pumpkin pie spice (ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves}
- 1/2 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1/2 tsp
- salt
- 1/3 c
- brown sugar, packed
- 1 c
- granulated sugar
- 1/2 c
- chopped pecans, or walnuts
- 3/4 c
- dried cranberries
- 1/2 c
- semi-sweet chocolate chips (optional)
- 1 qt
- jar, with lid
- 1 can(s)
- (15 oz) canned pumpkin puree (not pie filling)
Step-By-Step
1In 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.
2Add the brown sugar to the jar, firmly packing down.
3Layer the granulated sugar on top of the brown sugar, firmly packing.
4Layer the pecans and then the dried cranberries into the jar. Top with chocolate chips, if using.
5Place lid tightly on jar. Makes base for one recipe of Pumpkin Cranberry Bread.
6Attach the following instructions to the jar:
Pumpkin Cranberry Bread
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree (reserve remaining pumpkin for another use-it freezes well)
1/2 cup vegetable oil
2 eggs
Heat oven to 350 degrees F. Grease and flour (or use spray) one 9 x 5-inch loaf pan (or 4 small loaf pans).
In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside.
Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Pour batter into the prepared pan(s). Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.
Pumpkin Cranberry Bread
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree (reserve remaining pumpkin for another use-it freezes well)
1/2 cup vegetable oil
2 eggs
Heat oven to 350 degrees F. Grease and flour (or use spray) one 9 x 5-inch loaf pan (or 4 small loaf pans).
In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside.
Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Pour batter into the prepared pan(s). Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.
