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? What is even better is that you can preserve it for later and enjoy it when the pumpkin season is over! 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, even if you are not going to preserve it but eat it fresh from the oven! It smells wonderful and it looks lovely. If you don’t intend to preserve them, you can put a bit more of dough in every jar so that they look like mushrooms! Isn’t it cool?
If you want to preserve your bread, you just have to put less dough into jars because it 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 seal them. To preserve your jars, sterilize them before using (boil jars and lids for 15 minutes) and once again after baking, when they cool down (boil closed and sealed jars for 30 minutes). This way you can store them in a cool place for several weeks and in the freezer for even longer. It’s a safe and trustful method, as it prevents the growth of harmful bacteria that can grow in your jars if stored at room temperature. However, you can also store your bread unsealed for up to a week at room temperature. 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).
- Sterilize your jars (boil them in water together with lids for 15 minutes) if you want to preserve them. Let dry. If you don't want to preserve your jars, skip this step.
- 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.
- Preheat the oven to 180 ºC or 350 ºF keeping the baking tray out.
- 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.
- To preserve your pumpkin bread, let cool and cut off the excess. Seal jars and boil in water for 30 minutes. Enjoy!
P.S. Check my other pumpkin recipes: