i haven't tried this one, but I know it is a hard
recipe to find.

PUMPKIN BREAD BAKED IN JAR

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin*
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. soda
1 tsp. cinnamon
1 tsp. ground cloves
2/3 c. nuts
1 1/2 tsp. salt

Cream shortening and sugar, beat in the eggs, the
pumpkin and water. Sift together flour, baking powder, soda,
salt and spices. Add to pumpkin mixture. Stir in the nuts.
Pour mixture into greased wide mouth pint jars filling 1/2 full of batter. Pam spray works well. Bake at 325 degrees about 45 minutes or longer if using 1 1/2 pint jar. Put jars on cookie sheet not touching. When done remove 1 jar at a time from oven. Clean, sealing edge with paper towel or cloth, screw cap on firmly tight.

Makes 8 pints

Editor's Note:
Please be cautioned that no matter what you may read on the web about storing cakes in jars that the seal does not make them a 'canned' product. Info from the National Food Safety Database:

Canning Breads and Cakes
Angela M. Fraser
Canning breads and cakes is not true canning. It is the process of baking the product in canning jars and capping them as they come out of the oven. Usually, a weak seal will form as the product cools. This is not a shelf-stable product and so must be stored in the refrigerator or freezer to prevent microbial growth.

Title: Jar Cakes
Posted By: Rochelle, CA
Date: July 7th 2001
Board: recipelink.com Canning and Preserving

It is not recommended that jar cakes be kept longer than a couple of weeks and even then they should be refrigerated or frozen. The temperature in the batter doesn't get high enough and it doesn't penetrate the batter sufficiently to prevent bacteria from growing.