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Josey's Pumpkin Spice Bread In a Jar

Rated as 5 out of 5 Stars

"I give this sticky, moist, sweet bread every Christmas to friends and family, and donate a batch or two to our Church's Christmas Fair. Everyone raves. It's delicious!"
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1 h 5 m servings 406
Original recipe yields 16 servings (8 pints)


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  1. Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
  2. Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
  3. Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
  4. Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
  5. Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 406 calories; 12.1 71.5 5.3 56 259 Full nutrition

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Made this yummy bread years ago from a ball canning book. Lost the recipe. I'm so glad to have found it again.Thank you so much!!