Recipe for Pumpkin Bread in a Jar ( with Variations) 
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Yield:
16 Servings
Ingredients:
Amount Ingredient
2/3 cup Shortening
2/3 cup Sugar
4 x Eggs
2 cup Canned pumpkin (or 1 of variation items)
2/3 cup Water
1/3 cup Flour
1/2 tsp Baking powder
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Ground cloves
1/2 tsp Salt
2/3 cup Nuts
----------------- VARIATIONS ----------------
2 cup Shredded apples
2 cup Shredded carrots
1 can Whole cranberry sauce
1 bag whole ground fresh cranberries
2 cup Mashed bananas
2 cup Fresh peaches
3/4 cup APPLESAUCE PLUS:
1/4 cup Pineapple
2 cup Shredded zucchini
3/4 cup Applesauce plus
Instructions:
Instructions: Cream shortening and sugar. Beat eggs, pumpkin, and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars filling 1/2 full.

Bake at 325 degrees F for 45 minutes. When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to o ne year.

Makes 8 pints This came from Cookbook USA Jr. on CD Rom

/CAKES

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