Josey's Pumpkin Spice Bread In a Jar

I give this sticky, moist, sweet bread every Christmas to friends and family, and donate a batch or two to our Church's Christmas Fair. Everyone raves. It's delicious!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 406 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• ½ teaspoon ground ginger
• 3 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 ½ teaspoons baking powder
• 1 cup pecans, coarsely chopped
• 1 (15 ounce) can pumpkin
• cooking spray
• 8 1-pint wide-mouth canning jars with lids and rings
• 3 ½ cups brown sugar, packed

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.

Step 5

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.