Introduction

There’s a chill in the Florida air (finally!), leaves are falling from the trees, the grass is not growing as rapidly, and the local pumpkin patches are calling our names. That means fall has officially arrived! Time to bake Pumpkin Bread in a Mason Jar. Whether you grow your own pumpkins or reach for a trusty can of pumpkin puree, I’ve got something that’ll fill your kitchen with the sweetest fall aroma and make holiday prep a breeze!

Grab a cup of coffee (or a pumpkin spice latte if you’re feeling festive), and have a seat. Let me introduce you to Pumpkin Bread in a Mason jar.

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Make the Holidays Easier with Pumpkin Bread in a Mason Jar

If the holidays tend to sneak up on you, you’re in good company. Between office parties, family dinners, and “oh no, I forgot the dessert!” moments, things get hectic. That’s where this recipe swoops in like your new best friend in the kitchen.

These pint-sized jars of pumpkin nut bread are little bundles of homemade comfort—and they double as thoughtful gifts. Bake up a batch now, and you’ll be patting yourself on the back later when those sweet, homemade treats are waiting in the pantry, ready to grab anytime you need a little something special.

Easy to Store, Easy to Share

Can you guess how it works? Simple! Spoon the pumpkin bread batter into pint-size Mason jars, bake for about 45 minutes, then immediately remove from the oven and seal them tightly with lids and rings.

Here’s the magic: as the mason jars cool, they vacuum seal, locking in freshness. Properly sealed, these little cakes can last up to a year on the shelf. Yep, an entire year of homemade pumpkin-spiced happiness just waiting to be enjoyed.

If you love canning vegetables or making jams, this idea will fit right into your pantry lineup. Imagine a shelf filled with home-canned green beans, peach preserves, and, right beside them, pumpkin walnut bread ready for sharing (or sneaking a jar for yourself).

But fair warning: they’re so good you might not keep them around long enough to test that one-year shelf life!

Pumpkin Bread in a Mason Jar Recipe

I first found this recipe about fifteen years ago and fell head over heels for it. The possibilities seemed endless! But, as often happens, life got busy, the seasons rolled on, and that little gem of a recipe ended up tucked away in a drawer. When I rediscovered it not long ago, I just knew it was time to bring it back to life—and share it with you! So here it is, straight from my kitchen to yours. Have some fun with it, and don’t be afraid to put your own spin on it!

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Pumpkin Walnut Bread In A Mason Jar

Not only is this a great recipe for pumpkin bread, but also a creative and interesting gift idea for the holidays or any time of the year. The heat from the jars and cake is enough to form a heat seal and provide safe refrigeration-free storage for up to a year.

Course Desserts, Snacks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Wiping and sealing jars 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 pint jars

Calories 729kcal

Author Blissful Foods Plus

Equipment

• 8 pint-size mason jars (large mouth)
• 1 mixing bowl set
• 1 whisk
• 1 large mixing spoon

Ingredients

• ⅔ cup Crisco vegetable shortening
• 2⅔ cup granulated sugar
• 4 large eggs
• 2 cups pumpkin puree Do not use Pumpkin Pie Mix
• ⅔ cup water
• 3⅓ cup all;-purpose flour
• 1½ tsp salt
• ½ tsp baking powder
• 2 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• ⅖ cup chopped nuts (optional)

Instructions

• Preheat oven to 325℉
• In a large mixing bowl, cream shortening and sugar to well combined; beat in eggs.
• Add pumpkin puree and water,
• In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.
• Add the pumpkin mixture and mix together, then stir in the nuts.
• Pour batter into 8 greased wide-mouth pint-size canning jars, filling only half full.
• Place each mason jar on a sturdy baking sheet and bake at 325℉ for 45 minutes.
• When done, remove one jar at a time and wipe off the sealing rim with a cloth.

  Place a band lid on the jar and screw tightly with a ring band. Repeat with the remaining seven jars. The heat will vacuum-seal each jar.
• Place a band lid on the jar and screw tightly with a ring band. Repeat with the remaining seven jars. The heat will vacuum-seal each jar.

Variations:

• You can substitute one of the following for the pumpkin with great results: 2 cups shredded carrots or zucchini, 2 cups mashed bananas, 2 cups of crushed pineapple (drained), reserving the juice to use instead of water, 2 cups chopped apples or apple sauce, 2 cups of fruit cocktail, or 1 ¾ cups of applesauce and ¼ raisins.

Some Tips

• This baking experience is best if you are well-organized. Before you mix the batter, clean and dry Mason jars and lids, then place them on a sturdy baking sheet. Using Pam cooking spray, lightly grease the Mason jars.
• Once baking is done and lids and rings are on and tightened, listen for the pop. After about ten minutes, they will start popping, indicating the jars are sealed. Once I hear this, I will turn the jars upside down and let them continue to cool. This will help the cake pull away from the sides of the jar. When you open the jar, the cake slides out onto a serving dish easily.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1pint jar | Calories: 729kcal | Carbohydrates: 115g | Protein: 11g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 634mg | Fiber: 4g | Sugar: 69g

Pumpkin Bread in a Mason Jar: Endless Flavor Possibilities

Once you’ve got the base recipe down, that’s when the real fun starts! Unleash your creativity and mix and match fruits and veggies to your heart’s content, creating flavors for every season and every craving. Try trading out the pumpkin puree for one of these tasty twists:

• 2 cups of shredded apples
• 2 cups of mashed bananas
• 2 cups of chopped peaches
• 2 cups of crushed pineapple (drain first and use the juice to replace water in the recipe)
• 1¾ cups of applesauce plus ¼ cup of raisins
• 2 cups of shredded zucchini or carrots

Each variation has its own personality, and they all bake up beautifully in the jars.

Unexpected company? Reach into the cupboard, grab a jar, slice it up, and serve it with fruit-flavored cream cheese or a dollop of whipped butter. Forgotten office party tomorrow? You’re covered—no stress, no mess, just homemade goodness on standby.

Are you a new or beginning cook, unsure where or how to start? My Kitchen Confidence Series starts with the basics to give you the confidence to step into the kitchen and give it a try. Come on, take a look and join in the fun!

Conclusion: A Sweet Gift of Time

We all wish for a few more hours in the day, especially around the holidays. When I find a recipe that saves time and brings smiles, I hang onto it. This recipe is one of those.

Pumpkin Bread in a Mason Jar isn’t just a treat, it’s a time-saver, a thoughtful gift, and a little piece of Southern hospitality all snuggled in a glass jar. Take them to the beach, the hunting camp, or pack them for a weekend road trip.

It’s like baking a gift for yourself and sharing a slice of homemade comfort with the people you love.

So go ahead, bake, seal, and store a little happiness for the months ahead because nothing says “welcome, friend” quite like the smell of pumpkin bread wafting from the kitchen.

Time to Stir Up Some Magic!

Enjoyed this recipe? Keep scrolling and share your experience by giving it a star rating and leaving a quick comment!

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The post Pumpkin Bread in a Mason Jar: A Favorite All-Season Gift appeared first on Blissful Foods Plus.