I’m participating in this fall jars series with these fabulous bloggers and every project they have posted has been lovely. I so wanted to have equally lovely content to share with you this week, and I think, for the most part, I’ve been doing okay. As of Wednesday, I still didn’t have a post ready for the last day of the series, so I needed to get to work on my mason jar pumpkin bread recipe. I had an idea of how it would work in my head, but things didn’t go quite the way I had planned.
I found a few different mason jar pumpkin bread recipes online, and I got to work adapting them to create my own version. I took a little from one recipe, a little from another, added in a bit of my own spin, and ended up with a version that looked (and smelled) delicious.
Of all the recipes I perused, they all had two things in common. I was supposed to bake the bread in 325 degree oven, and I should divide the bread batter into eight 1-pint jars. I got out my jar funnel and got to work.
As I was filling the jars, I thought to myself, “Self, these jars seem pretty full. I am probably overfilling them.” But I was dividing the batter equally like the recipes said, so I figured it would be fine. I even divided the batter in NINE jars just to be safe. I placed the jars in a 9×13 and put them in the oven to bake.
And when I took the jars out, they looked like this:
My name is Jess and math is not my strong suit. I was using half-pint jars, as anyone who has ever canned has probably already recognized. If I had either halved the recipe or used 16 half pint jars, and this recipe would have turned out perfectly.
The bread tasted wonderful, but looked like garbage. I was pretty disappointed in myself for making such a stupid mistake and I was not looking forward to baking another batch just to photograph it for the blog. Thankfully I have brilliant people who follow me on Instagram, and user kkuss suggested camouflaging the mess with frosting. Genius.
I didn’t have the ingredients for cream cheese frosting on hand, but I did have the makings of some tasty whipped pumpkin butter. I piped a bit on top of the mangled mason jar breads, and I think they look pretty darn appetizing. When you are having a bad hair day, put on a hat. When you’re having a bad bread day, put butter all over it. It’s science.
- 2 1/2 c. sugar
- 1 c. brown sugar
- 1/2 c. butter, softened
- 1- 15 oz. can pure pumpkin
- 2 eggs
- 1/2 c. applesauce
- 3 1/2 c. flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 2/3 c. chopped pecans
- 1/2 c. butter
- 1 T. honey
- 1/2 T. cinnamon
- splash of milk
- Whisk all ingredients together until fluffy. Refrigerate until serving.
- Preheat oven to 325 degrees. Spray 16 half pint jars or 8 pint jars with cooking spray.
- In a large bowl, cream sugar and butter together.
- Add pumpkin, eggs, and applesauce. Mix to combine
- In a separate bowl, whisk dry ingredients together.
- Add the dry ingredients to the wet, stir until combined.
- Add pecans and stir.
- Divide the batter equally among the mason jars.
- Place the mason jars on a baking sheet and bake for 45-55 minutes.
- Let the jars thoroughly cool before handling.
- Top with butter before serving.
You might like these other pumpkin recipes: