15 September 2010
Squash or Pumpkin Bread...Canned
It's my wife's recipe.
2/3 cup butter
2 2/3 cups sugar
4 eggs
2 cups squash or pumpkin (baked and scooped out of skin, of course)
2/3 cup water
3 1/3 cups whole wheat flour
1/2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup nuts and/or chocolate chips
(use your imagination)
Cream butter and sugar well, then add the eggs, squash and water. Mix the dry ingredients, then slowly blend into the bowl. Add nuts/choco chips (whatever) when the batter is well mixed.
Spoon the batter into greased wide mouth pint jars, filling each jar half full. Place jars in a cool oven without lids. Turn the oven on and set temp to 325. Bake 45 minutes, then take jars out one at a time. As soon as each jar is out of the oven, wipe it's rim clean and put a sterilized canning lid on it. Screw on a ring and set aside until cool and the jars seal.
This recipe makes 8 to 9 pints of bread.
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2 comments:
I am curious--how do you get the bread out of the jar? This is such an intriguing idea, I'd like to try it.
Just a butter knife around the edge of the jar will do it. We serve it in the morning, sliced and warmed (use our toaster oven). Spread some cream cheese on it. Nummy.
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