Mommy Hates Cooking

Pumpkin Bread in a Jar

pumpkin bread in a jar

I’m going to admit if you have not figured it out already, I’m totally obsessed with baking in a jar!  These just make the cutest little gifts and desserts in a personalized size!  This past week I decided to try out my pumpkin bread recipe in a jar, then I topped it with Cool Whip Cream Cheese Frosting and it was heavenly!

I started taking pictures and my frosting started melting quick because I made the mistake of topping them a little too early.  The mistake was my reward because that warm bread topped with the frosting was simply delicious, then I could not help but eat one!

If you are gluten free remember, this can be made gluten free…that’s how I make it!  If you are not, then use regular flour and you are all set!

pumpkin bread in a jar

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Pumpkin Bread in a Jar

Yield: 12


  • 1 Cup of Apple Butter
  • 2 Cups of Brown Sugar, packed
  • 1 Cup of Sugar
  • 3 Cups of Flour (or Gluten Free All Purpose Flour)
  • 1 15oz Can of Pumpkin
  • 2 Eggs
  • 1 Tbsp Baking Powder
  • 1 Tsp Cinnamon
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 12-24 Half Pint Jars
  • 2 Tubs Cool Whip Cream Cheese Frosting (or your favorite Cream Cheese Frosting)


  1. Preheat the oven to 375*.
  2. In a large mixing bowl, mix all the ingredients together in order until dough forms.
  3. At this point you can either use 12 Half Pint Jars sprayed with non stick baking spray and 1 bread loaf pan, or you can use 24 Half Pint Jars.
  4. Pour the batter in leaving about 1 1/2 inches at the top of the jars for room to rise.
  5. This will bake in the oven for 45 minutes- 1 hour or until the bread takes shape. I usually do the standard toothpick or fork test, to be sure no dough comes out on the toothpick.
  6. Let these completely cool then serve with Cool Whip Cream Cheese Frosting.
  7. I typically will use a Wilton 1M tip and cake decorating bag to do the frosting. Garnish with a little cinnamon.


Enjoy this delicious treat!

Disclosure:  This is not a sponsored post.  I am simply in love with Cool Whip Frosting!

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12 Responses to “Pumpkin Bread in a Jar”

  1. Julia Jolliffposted October 31, 2012 at 10:33 am

    Wow- these look so good! I love that they are in little jars- perfect for Thanksgiving!


  2. Kellyposted September 8, 2013 at 8:40 pm

    Have you ever just made as two loaf pans or a 9×13 for a large gathering? Sounds delish! will be add to the “fall” baking list!


    • Kristy Stillreplied September 19th, 2013 at 7:59 pm

      I have done this in 2 loaf pans. I actually can usually do this in the shapes and a loaf pan as well.

  3. Andiposted September 18, 2013 at 6:22 am

    Very pretty, love pumpkin recipes at this time of the year. I made some blueberry cakes in the mason jars and they came out very nice. Nice post Andi


    • Kristy Stillreplied September 19th, 2013 at 8:00 pm

      What a great idea!! Those sound delicious!

  4. Mel {MamaBuzz}posted September 20, 2013 at 10:49 am

    Mmmm, these look so good, and that melty frosting looks great. Adds to the ooey gooey yumminess of the photos. Definitely pinning. Thanks so much for sharing on Inspire Me Wednesday. Featuring this in next week’s issue.


  5. Mindyposted October 9, 2013 at 8:11 pm

    Do we have to use apple butter or is there something that could be substituted? Thanks!


    • Kristyreplied October 9th, 2013 at 8:43 pm

      I have used applesauce in place of it. You could likely use oil too in place of it but I haven’t tried that, so it could change things. Applesauce though I’ve tried and it works well.


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