Pumpkin Bread in a Mason Jar
Happy Thanksgiving Week!
What are y’all doing right now?
Planning your menus, planning your diet and exercise regime for after your menus?
Maybe doing lunges or stretching out your muscles to prepare for the Black Friday Madness?
Well, I am making bread. That’s right!
But not just any kind of bread. Pumpkin Bread!
This is a great Southern Recipe!
We are going to be on the road this Holiday and we always end up stopping along the way for breakfast. This usually consists of Bojangles.
Now, any good Eastern Southerner typically knows about “Bojangles”. The good ole Fried Chicken Restaurant.
I have decided this time will be something better. Pumpkin Bread!
I made them in Mason Jars, so the “Babies” can just eat their bread with a spoon in the car.
Hopefully, this means less clean up for Z and myself. I guess we will see.
The best thing ever is Fresh Canned Pumpkin. Store bought is completely fine too. I just happened to have a jar in my pantry that my mom had given me.
You can make this in a loaf pan, muffins, or even little mini poppers. I thought the mason jars gave it a fun twist. I sprayed the inside so that they wouldn’t stick.
Make sure you wipe off the rim of the jar afterwards so that the lids will seal.
A funnel is a great tool to use to keep batter off the rim.
I filled the mason jars about half way full and set on top of a cookie sheet.
I baked them at 350 degrees for 35 minutes, until a toothpick came out clean. Then I sprinkled additional finely chopped walnuts on top.
And sprinkled each one with a little powdered sugar!
While they were still hot, I topped each one with a lid/seal. They will actually seal on their own after a few minutes, just like the canning process.
Did you know they will last up to 6 months sealed ! ? !
However, these won’t make it past the morning!
When ready to serve, you can either run a knife down and around all the sides of the jar, and tapping the bottom a bit, it will come out as a “log”. Simply slice it and serve.
You can do my personal favorite and what we will be doing tomorrow morning.
Taking a spoon…..
Open the lid/seal……
and go to town! Yum!
Recipe: Pumpkin Bread
– 1 3/4 cup All Purpose Flour
– 1 1/2 cup Sugar
– 3/4 tsp. Salt
– 1 tsp. Baking Soda
– 1/2 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1 tsp. Vanilla Extract
– 1/2 cup Vegetable Oil
– 2 large Eggs
– 1/3 cup Water
– 1 cup Fresh Pumpkin or Store Bought
– 1/2 cup Chopped Walnuts, plus more finely chopped Walnuts for Garnish (Optional)
– Powdered Sugar
– Preheat oven to 350 degrees.
– Combine all dry ingredients (except powdered sugar and walnuts). Mix well.
– In another bowl, conbine pumpkin, water, eggs, vanilla, and oil. Mix well.
– Add dry ingredients to mixture and beat thoroughly.
– Stir in nuts and pour batter into greased loaf pan or 1/2 way up greased mason jars.
– If using a loaf pan, bake 75-80 minutes. If using mason jars, bake 35 minutes or until toothpick inserted into middle, comes clean.
– Cool 15 minutes in loaf pan and then sprinkle with powdered sugar. If using mason jars, sprinkle with finely chopped walnuts, powdered sugar and carefully put lids/seals on top and twist to tighten. *Jars are HOT! Be careful!
Let me just tell you, Kale Chips are SOOOOO good. I love leafy greens and when you throw these bad boys into the oven and sprinkle a little Parmesan on them, they are AMAZING!
Z and I usually fight over them, so when I’m trying to make him jealous, I’ll fix these for lunch, take a picture, and send it to him. You know, like a good wife!
Not only are these Kale Chips good, they are REALLY GOOD FOR YOU! They have Vitamin A, B, C, K ……. L, M, N,O, AND P. (Just kidding)
You get the picture though. They are really easy to fix too.
Here is what I did:
Rinse a small bunch of Kale.
Pat dry with a paper towel, making sure that you get as much of the water off as possible. If not, they might get soggy in the oven instead of crispy.
Then, pull leaves off of stem.
Tear leaves to desired size. You dont have to worry too much about this.
Then take some Pam spray and lightly coat a cookie sheet or roasting pan.
Place Kale on pan and lightly spray tops with more Pam spray.
Now, pop into a preheated 375 degree oven and bake for 10 minutes or until desired crispness. Do not leave unattended too long as they could get too crispy and become somewhat burnt.
When finished, sprinkle with parmesan cheese, salt, and pepper.
Make sure you get one before this happens!
Recipe: Kale Chips
– 1 small bunch of Kale
– Pam spray
– 1 to 2 tablespoons Parmesan Cheese
– salt/pepper to taste
– Preheat oven to 375 degrees.
– Rinse Kale and pat dry with a paper towel. Make sure that Kale is as dry as possible. If Kale is still wet, it may get soggy in oven instead of crisping up.
– Remove stems.
– Tear Kale in small pieces to desired size.
– Spray a cookie sheet or roasting tray lightly with Pam spray so that Kale does not stick.
– Layer Kale on cookie sheet and spray lightly with more Pam spray.
– Bake Kale chips for 10 minutes or until desired crispness.
– Sprinkle with Parmesan cheese, Salt, and Pepper.
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