Pumpkin Yeast Bread in a Jar: easy and aromatic pumpkin bread that can be preserved for later. Great homemade gift idea for holidays for your loved ones!
Here is something you don’t want to miss this autumn: pumpkin yeast bread baked in a jar. Sounds good? It’s a nice idea of a self made gift for holidays for someone who likes pumpkin bread. And who doesn’t? You can also ship it to your loved ones who are far away.
I never can get enough of pumpkin bread. I’ve made it so many times this autumn. We usually have it for breakfast or brunch with butter, jam, Nutella or pumpkin butter. It’s so addictive and so easy to make that it can surely be your go-to pumpkin bread recipe. It smells wonderful and it looks lovely. You can put a bit more of dough in every jar so that they look like mushrooms! Isn’t it cool?
How to Make Pumpkin Yeast Bread in a Jar
Keep in mind that the dough will double in size after baking. Don’t worry if your breads are taller than your jars, you can just cut off the excess and easily put the lid on.
These breads are easily freezable. Store them in an airtight container or jar for up to 3 months. You can also store your breads for up to a week in the fridge. To prevent drying, put it in a plastic bag.
The recipe I use is very simple and it doesn’t require extended baking experience. I used pumpkin seeds but you can feel free to experiment with other seeds or nuts. You can also make it vegan by substituting coconut oil for butter. So, here you go: pumpkin yeast bread in a jar.
Pumpkin Yeast Bread in a Jar
- Seven 290 ml or 10 oz jars or equivalent (use more if you want to preserve some bread) I use jars of different sizes, from 290 to 500 ml)
- 500 grams or 4 cups all-purpose flour
- 1 teaspoon salt
- 42 grams or 1.5 oz fresh yeast or 5 teaspoons dry yeast
- 5 tablespoons honey or maple syrup for vegans
- 80 ml or 1/3 cup warm water
- 300 grams or 10.5 oz pumpkin puree check the recipe here
- 30 grams or 1 oz pumpkin seeds
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 3 cloves ground
- 1/3 teaspoon ground nutmeg
- 3 tablespoons butter or coconut oil for a vegan version depends on the size of your jars
- 4-5 tablespoons ground nuts (almonds, hazelnuts or cashews)
- In a bowl, dissolve honey and yeast in warm water. In a bigger bowl, combine flour and salt and pour the yeast mixture in it. Mix together and let rest for 10 minutes (the dough should be dry and crumbly). Preheat the oven to 180 ºC or 350 ºF keeping the baking tray out.
- Mix the pumpkin puree, pumpkin seeds and all the spices into the dough until smooth. Let it rest in a warm place for 35 minutes or until double in size.
- Grease your jars with butter or coconut oil and sprinkle ground nuts over it. You can rotate your jars slowly in your hand to spread the ground nuts more evenly.
- Divide your dough by the amount of jars you are using. Form smooth balls and place them into the jars. If you want to preserve them, fill your jars by 1/3. If not, fill them halfway. Sprinkle with ground nuts, if desired.
- Put your jars on a cold baking tray and let rest for 8-10 more minutes or until increased in volume.
- Bake for 30 minutes. Check if they are ready by inserting a wooden toothpick in the middle of the biggest jar. If it comes out dry, they are done.Enjoy!
Have you ever made a cake in a jar? Leave a comment below!
P.S. Check my other pumpkin recipes:
Creamy Pumpkin Puree with Mushrooms and Garlic Oil
Kale Pumpkin Salad with Feta and Pesto Dressing
Roasted Butternut Squash with Chick Peas
Vegan Pumpkin Quinoa Risotto “Quinotto”
Delicious and Low-Caloric Pumpkin Waffles Topped with Homemade Prickly Pear Cactus Jam and Condensed Milk
Vegan Pumpkin Leek Soup with Smoked Paprika and Homemade Spelt Crackers
Ksenia @ At the Immigrant's Table
Tuesday 24th of November 2015
Ooh, I absolutely LOVE the way these cuties look! Great work,Elena - you've managed to combine my favourite fall flavour with my second obsession, jars.
Tuesday 24th of November 2015
Thank you!! I'm also a bit obsessed with jars and canning. Not to mention pumpkin :)