I recently purchased some gorgeous autumn inspired fabric. The beautiful breezy island blue, chocolate browns and deep goldenrod colors of it, just seemed to call to decorate the lid of a jar.  Since I had also been wanting to make a fun, new foodsie jar gift for friends and family, I decided to combine the two.  I had scoured the internet looking for the perfect layered mix idea.  Nothing seemed to be exactly what I wanted.  I pulled a book from my shelf and flipped through it quickly one evening- not really expecting to find anything to suit.  When lo & behold- I came across Pumpkin Bread in a Jar.  To make it even more fun, it wasn’t a layer mix but you actually bake the bread in the jar, seal it & store it in the fridge. 

      Because each recipe makes 8-9 jars, I thought it would make the perfect accompaniment  for a dinner.  Each person could receive their very own bread in a jar.  To be honest I am much more of a crafter than baker; so of course I had to add my crafty flair to it.  Hence my fabulous fall fabric.  After the bread is sealed and the lids are on, I cut a scallop circle or square of fabric out, using my Big Shot die cutter.  Lay the cut fabric on top of the jar, center and tie with cute ribbon, raffia, jute twine etc.  If you like, you can add embellishments such as buttons, vintage tags, found objects etc.  Take your bread one step further and personalize the jar.  Now you have a nice name / place setting & gift all in one.

Pumpkin Bread in a Jar

2/3 c butter
2 ¾ c granulated sugar
2 c plain canned pumpkin
4 eggs
¾ c water
3 ½ c flour
½ tsp baking powder
2 tsp baking soda
1 ¼ tsp salt
1 tsp cloves
1 tsp cinnamon
¾ c nuts (optional)

Cream together margarine and sugar.  Mix in eggs, water & pumpkin.  Add dry ingredients and mix well.  Add nuts if desired.  Fill greased wide mouth pint jars ½ full with mixture.  Clean top edge of jars as well.  Bake at 350 degrees for 35-45 minutes until inserted toothpick comes out clean. Remove from oven.  Place scalded canning jar lids onto clean rims and apply bands while bread is still hot.  As the bread cools the jars will seal.  Keep in fridge and eat within a week.

Makes 8-9 wide mouth pints.