Bread in a jar...

As promised to a friend, here is the recipe:
2/3 cup shortening
4 eggs
2/3 cup water
2 2/3 cups sugar
2 cups pumpkin, canned
2/3 cups chopped nuts, optional
3 1/3 cups flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt

Cream shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder and soda, spices and salt. Add to pumpkin mixture; stir in nuts. Pour mixture into 8 greased WIDE-MOUTHED (very important) pint jars filling half full. Bake at 325 for 45 minutes. When done remove one jar at a time, wiping sealing rim with a cloth or paper towel. Place ball lid on and screw on tight. The heat will vacuum seal the jar and will keep for up to one year.
Variations: substitute one of the following for pumpkin-
2 cups shredded apples or carrots
1 bag whole fresh cranberries
2 cups mashed bananas
2 cups apricots
2 cups shredded zucchini
2 cups fresh peaches

When I say the wide mouthed jars are important, I mean it. I did this one year with regular ones and the bread wouldn't slide out because of the lip on the jar. I remedied this by spooning out the bread, making a powdered sugar glaze and calling it mock bread pudding. It was still good, just didn't look as pretty.

Enjoy!