Pumpkin Cranberry Nut Bread Mix In A Jar

20m
Prep Time

50m
Cook Time

1h 10m
Ready In

Recipe: #23056

March 05, 2016

Categories: Breads, Pecan, Pumpkin, Christmas, Oven Bake, Vegetarian, Quick Breads, Flour, Gifts, Kosher Dairy, more

recipe by:
Mikekey

"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."

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (111 g)
Calories 357.9
Total Fat - 11.4 g
Saturated Fat - 1.5 g
Cholesterol - 11.1 mg
Sodium - 303 mg
Total Carbohydrate - 61.6 g
Dietary Fiber - 4.6 g
Sugars - 36 g
Protein - 4.8 g
Calcium - 64.3 mg
Iron - 1.5 mg
Vitamin C - 1.2 mg
Thiamin - 0.2 mg

Step 1

In 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.

Step 2

Add the brown sugar to the jar, firmly packing down.

Step 3

Layer the granulated sugar on top of the brown sugar, firmly packing.

Step 4

Layer the pecans and then the dried cranberries into the jar. Top with chocolate chips, if using.

Step 5

Place lid tightly on jar. Makes base for one recipe of Pumpkin Cranberry Bread.

Step 6

Attach the following instructions to the jar:

Step 7

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.