2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup canned pumpkin
1 cup granulated sugar
1/2 cup milk
1/4 cup butter, softened
1 cup walnuts or pecans, chopped
4 or 5 wide mouth pint canning jars (with lids and rings)
Heat oven to 325 degrees F.
Sift together flour, baking powder, soda, cinnamon, nutmeg, cloves and salt.
Combine pumpkin, sugar, milk and eggs in large bowl.
Add dry ingredients and butter; mix until well blended.
Stir in nuts.
Pour into greased jars, filling each only 1/2 full of batter. Clean sealing edges of jars.
Bake for about 45 minutes, or until a wooden pick inserted in center comes out clean.
Scald lids and keep in water until used.
When bread is done, remove jars, clean sealing edge again, place lids on jars and screw rings on firmly. As bread cools, jars will seal.
Store sealed jars in refrigerator.
Yield: 4 or 5 jars
Note: Can also be baked in a 9 x 5-inch well-greased loaf pan at 350 degrees F for 50 to 55 minutes.