Pumpkin Yeast Bread in a Jar: an easy, aromatic pumpkin bread that keeps well and makes a lovely homemade gift for the holidays.
This autumn favorite—pumpkin yeast bread baked in jars—is simple, fragrant, and perfect for sharing. It’s a charming homemade gift idea for friends and family, and jars make the loaves easy to ship or store for later.
I never tire of pumpkin bread—this season I’ve baked it repeatedly. It’s lovely for breakfast or brunch, served with butter, jam, Nutella or pumpkin butter. The recipe is straightforward and produces an irresistibly scented loaf that looks as good as it tastes. For a playful touch, fill jars a little fuller so the dough rises above the rim and takes on a mushroom-like shape.
How to Make Pumpkin Yeast Bread in a Jar
When baking in jars, keep in mind that the dough will rise and can extend above the jar rim. If the bread ends up taller than the jar, simply trim the excess so the lid closes easily.
Storage is convenient: jars make these breads freezer-friendly for up to three months in an airtight container, or they’ll keep in the refrigerator for about a week—store in a plastic bag to prevent drying.
The recipe is forgiving and doesn’t require advanced baking skills. I used pumpkin seeds in my version, but you can substitute other seeds or nuts. For a vegan option replace the butter with coconut oil. Below is the full recipe and method for pumpkin yeast bread in a jar.
Pumpkin Yeast Bread in a Jar
Ingredients
- Seven 290 ml (10 oz) jars or equivalent (use more jars if you want to preserve extra bread). I use jars from 290 to 500 ml.
- 500 grams (about 4 cups) all-purpose flour
- 1 teaspoon salt
- 42 grams (1.5 oz) fresh yeast or 5 teaspoons dry yeast
- 5 tablespoons honey (or maple syrup for a vegan version)
- 80 ml (1/3 cup) warm water
- 300 grams (10.5 oz) pumpkin puree
- 30 grams (1 oz) pumpkin seeds
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 3 ground cloves
- 1/3 teaspoon ground nutmeg
- 3 tablespoons butter (or coconut oil for a vegan version; amount may vary with jar size)
- 4–5 tablespoons ground nuts (almonds, hazelnuts or cashews)
Instructions
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Dissolve the honey and yeast in warm water. In a larger bowl combine the flour and salt, then pour in the yeast mixture. Mix until the dough is slightly dry and crumbly, and let it rest for 10 minutes. Preheat the oven to 180 ºC (350 ºF) with the baking tray left outside the oven.
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Add the pumpkin puree, pumpkin seeds and spices to the dough and mix until smooth. Cover and let rise in a warm place for about 35 minutes or until doubled in size.
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Grease the jars with butter or coconut oil and sprinkle ground nuts along the inside for extra texture. Rotating the jar in your hand helps spread the nuts evenly.
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Divide the dough according to the number of jars you’re using. Shape smooth balls and place them into the prepared jars. For long-term preservation, fill each jar to about one-third full; for immediate eating, fill jars about halfway. Sprinkle additional ground nuts on top, if desired.
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Place the jars on a cold baking tray and allow them to rest for another 8–10 minutes or until they increase in volume.
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Bake for 30 minutes. Check doneness by inserting a wooden toothpick into the center of the largest jar—if it comes out dry, the bread is ready. Let cool slightly before sealing jars or serving. Enjoy!
Notes
Nutrition
| Carbohydrates: 48 g
| Protein: 7 g
| Fat: 8 g
Have you ever made a cake or bread in a jar? Leave a comment below!
Greetings,
Elena
P.S. More pumpkin recipes to try from the same author include pumpkin puree dishes, salads, roasted squash and vegan quinoa risotto.