Pumpkin cornbread baked in jars is a delightful twist on a classic comfort food. This recipe combines the warmth of traditional cornbread with the seasonal goodness of pumpkin, resulting in a flavorful and visually appealing treat.

Baking individual servings in jars not only makes for a charming presentation but also ensures that each bite is moist, tender, and bursting with fall flavors.

Whether you’re hosting a cozy autumn dinner or looking for a unique addition to your Thanksgiving spread, these pumpkin cornbread jars are sure to be a hit.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease the insides of the canning jars with cooking spray or butter.

2. Prepare the Dry Ingredients

In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and well incorporated.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Fill the Jars

Divide the pumpkin cornbread batter evenly among the greased canning jars, filling each jar about two-thirds full. Wipe off any excess batter from the rims of the jars to prevent burning during baking.

6. Bake in Jars

Place the filled jars on a baking sheet and transfer them to the preheated oven. Bake for 25-30 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Remove the jars from the oven and let them cool slightly before serving. These pumpkin cornbread jars are best enjoyed warm, straight from the jar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Name	Pumpkin Cornbread Baked in Jars
Cuisine	American
Prep Time	15 minutes
Cooking Time	25-30 minutes
Total Time	45 minutes
Servings	8 individual jars
Yield	8 servings

Estimated Nutrition per Serving

Calories: 240 calories per serving

Total Fat: 11g per serving

Saturated Fat: 6g per serving

Cholesterol: 60mg per serving

Sodium: 290mg per serving

Total Carbohydrates: 32g per serving

Dietary Fiber: 2g per serving

Sugars: 12g per serving

Protein: 4g per serving

Please tell me that food in jars isn’t past its heyday, as I’m just now jumping on the bandwagon… unless of course you account for the oats-in-a-jar (OIAJ, anyone?) I’ve been enjoying for a few years (the best way to empty out a peanut butter jar!).

This recipe marks my first foray into using jars as a baking vessel, so I had to do some research regarding oven temperature. According to my *limited* research, you can bake most anything in a jar so long as you set the oven temperature low enough to keep the glass form breaking.

You also have to be mindful of baking time, as different sized jars will require different amounts.

So. Food in jars.

I decided to keep things simple for my first go-around by making cornbread, but I amped up the seasonal flavor by including pumpkin and warm autumnal spices.

Maple syrup and brown sugar add a subtle sweetness, and a dusting of Turbinado sugar yields an irresistible crunchy topping.

The bread is moist, slightly spongy, pleasantly dense, and gorgeously sunset-hued. The serving yield will depend on the size of jars you use… I used three mismatched jars I’ve kept from various purchased products.

I’m getting a little ahead of myself here, but I think this would be a fun presentation for Thanksgiving! We don’t often have a bread offering – other than stuffing – on our Thanksgiving day table, but petite jars filled with this tasty pumpkin cornbread would make for cute place card settings.

Or, you could just make them for yourself and blow through two jars in one day like I did ;).

Pumpkin Cornbread Baked in Jars

by Lauren Zembron

If you’re a fan of classic flavor combinations like peanut butter and banana, then you’re in for a treat with these Jam-Filled Peanut Butter & Banana Muffins.

These delightful muffins are a perfect blend of sweet and nutty flavors with a surprise burst of fruity jam in the center.

Whether you’re making them for a special breakfast or as an anytime snack, they’re sure to be a hit with family and friends. Let’s get baking!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 ripe bananas, mashed
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

• 1/2 cup your favorite fruit jam or preserves

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

In another bowl, combine the mashed bananas, peanut butter, melted butter, milk, egg, and vanilla extract. Mix until well combined.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

5. Fill Muffin Cups

Fill each muffin cup about halfway with the muffin batter.

6. Add Jam Filling

Make a small indentation in the center of each muffin cup with a spoon. Place about a teaspoon of your favorite fruit jam or preserves into each indentation.

7. Top with More Batter

Cover the jam filling in each muffin cup with a little more batter, ensuring that the jam is mostly enclosed.

8. Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the muffin (not the jam filling) comes out clean.

9. Cool and Enjoy

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Once they’re cool, these muffins are ready to be enjoyed.

Name	Jam-Filled Peanut Butter & Banana Muffins
Cuisine	American
Prep Time	15 minutes
Cooking Time	18-20 minutes
Total Time	35 minutes
Servings	12 muffins
Yield	12 muffins

Estimated Nutrition Per Serving

Calories: 260 kcal

Total Fat: 11g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 25mg

Sodium: 290mg

Total Carbohydrates: 36g

Dietary Fiber: 2g

Sugars: 16g

Protein: 6g

Here’s another back-to-school recipe that the whole family is sure to enjoy.

These tender muffins taste like peanut butter, jam, & banana sandwiches on whole wheat oatmeal bread. With a touch of brown sugar and a kiss each of cinnamon and vanilla.

Conveniently pre-wrapped and easily portable, these Jam-Filled Peanut Butter & Banana Muffins are nutritious enough to serve for breakfast and tasty enough to enjoy as an after-lunch treat.

Like most baked goods, these muffins will freeze well… so I recommend baking a batch over the weekend, wrapping them tightly in plastic wrap and then in sealable plastic bags, and storing them in the freezer. The night before you plan to eat one (or a few), take out however many muffins you want and by morning they will be defrosted and ready to devour.

As the leaves start to turn and the air becomes crisp, there’s nothing quite like the comforting aroma of freshly baked bread to warm your home.

This Autumn Date and Walnut Bread is the perfect addition to your fall baking repertoire. Packed with sweet Medjool dates and crunchy walnuts, it’s a delightful treat for breakfast or a cozy afternoon snack.

Let’s dive into this delicious recipe that captures the essence of autumn.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons active dry yeast
• 1 ¼ cups warm water (110°F or 43°C)
• ¼ cup honey
• 1 cup chopped Medjool dates
• 1 cup chopped walnuts

Instructions

1. Proof the yeast

Start by proofing the yeast. In a small bowl, combine the warm water and honey. Sprinkle the yeast over the mixture, and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.

2. Mix the dry ingredients

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, cinnamon, and nutmeg. Mix well.

3. Combine wet and dry ingredients

Pour the yeast mixture into the dry ingredients and stir until a rough dough forms.

4. Knead the dough

Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

5. Add dates and walnuts

Flatten the dough and sprinkle the chopped Medjool dates and walnuts evenly over the surface. Fold the dough over the toppings and knead gently to distribute them throughout the dough.

6. First rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.

7. Shape the loaf

Once the dough has risen, punch it down to release any air bubbles. Shape it into a round or oval loaf and place it on a baking sheet lined with parchment paper.

Name	Autumn Date and Walnut Bread
Cuisine	Fusion
Prep Time	20 minutes
Cooking Time	30-35 minutes
Total Time	55 minutes
Servings	12 slices
Yield	1 loaf

Estimated Nutrition per Serving

Calories: 220 kcal

Total Fat: 7g

Saturated Fat: 0.5g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 300mg

Total Carbohydrates: 37g

Dietary Fiber: 3g

Sugars: 15g

Protein: 5g

Before we get to the Autumn Date and Walnut Bread, I wanted to share a few photos of our trip out to the Berkshires with you. If you’re anxious to read about the bread, go ahead and skim down :).

After gobbling down a packed picnic lunch, the three of us took off on the most “strenuous” of the trails up Monument Mountain (FYI: the word strenuous is definitely relative. Although steep, the trail wasn’t all that difficult to ascend). Despite underdressing for the cold mountain air, the “gift” Shelby deposited for us at the trail head (dog owners, you know what I’m talking about), and the slightly less-than-vibrant past-peak foliage, I was smiling from ear to ear for most of the hike. I am happiest when outside, hiking in the woods… especially when I’m with the two loves of my life:

We were a few weeks past the prime “leaf peeping” season, but caught sight of the waning fall foliage before the trees turn bare for winter.

Of course, we took advantage of a scenic outlook for a self-timed family portrait.

Once at the summit of the mountain, we sat for a while and enjoyed the breeze and view.

If you ever decide to visit western Massachusetts, I definitely suggest stopping off in Great Barrington for this hike! Mt. Greylock is next on my list.

Ok, back to the eats. Thanks for sticking with me through the weekend recap!

My desire to bake has been in overdrive lately. The cooler weather serves as a strong motivation for cranking up the oven and spending an afternoon in the kitchen. I have an ever-growing list of muffins, cookies, and breads to make, but settled on an adapted version of a date and nut bread from Boston.com.

I subbed in sweet potato puree for the butter and an equal ratio of whole wheat pastry flour and white whole wheat flour for all-purpose.  I also cut the 1 cup of sweetener called for in the original recipe down to 1/4 cup. The Medjool dates and sweet potato puree lent a good amount of natural sweetness, which was complemented by a modest amount of maple syrup and brown sugar.

John described the bread as “dessert-y”, though it is hearty enough to incorporate into a healthy breakfast or snack. The bread is moist, soft, sweet, and rife with autumnal flavors. The pockets of chewy dates and nuggets of crunchy walnuts provide a lovely textural contrast. The bread is simply divine when served warm and slathered with a bit of butter or nut butter, but would also be delicious accompanied by a sweet spread such as pumpkin butter or jam.

When you’re in the mood for freshly baked bread but don’t have the time for traditional yeast-based recipes, a quick bread is your best friend.

This Whole Wheat Oatmeal Quick Bread recipe is not only delicious but also a healthier alternative to many store-bought bread options.

It’s packed with the goodness of whole wheat and oats, making it a nutritious choice for your family. Plus, it’s easy to prepare, so you can enjoy homemade bread without the fuss. Let’s get started!

Ingredients

• 2 cups whole wheat flour
• 1 cup old-fashioned oats
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1/4 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large mixing bowl, combine the whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. Mix everything together until well combined.

3. Prepare the Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth.

4. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Transfer to the Loaf Pan

Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle some additional oats on top for a rustic look and added texture.

6. Bake

Place the pan in the preheated oven and bake for approximately 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. The baking time may vary depending on your oven, so keep an eye on it.

7. Cool and Slice

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Name:	Whole Wheat Oatmeal Quick Bread
Cuisine:	American
Prep Time:	15 minutes
Cooking Time:	45-55 minutes
Total Time:	1 hour
Servings:	12 slices
Yield:	1 loaf

Estimated Nutrition Per Serving

Calories: 175 kcal

Total Fat: 5g

Saturated Fat: 1g

Trans Fat: 0g

Cholesterol: 33mg

Sodium: 232mg

Total Carbohydrates: 28g

Dietary Fiber: 3g

Sugars: 6g

Protein: 6g

I often ask John for meal or food suggestions, and every now and then he’ll request something specific. He recently asked if I could make a loaf of homemade bread, and I happily obliged.

I definitely wanted to bake a savory loaf, but opted for a quick bread rather than a yeasted one. I adapted a recipe from Eating Well, and couldn’t have been happier with the results of my version.

A combination of whole wheat pastry flour, white whole wheat flour, and rolled oats yields a tender but hearty bread. The texture falls somewhere between sandwich bread and muffins, which renders this bread perfect for any meal; it is equally well-suited for toasting and spreading with a smear of butter or jam, for encompassing any variety of sandwich fillings, and for dunking into soup.

The flavor of this quick bread is reminiscent of biscuits, thanks to my addition of low-fat buttermilk. This wonderful ingredient lends a rich & buttery flavor to the bread without adding much fat. I’m thrilled with the way this substitution turned out, which just goes to show that putting your own personal touch on a recipe can make all the difference!

I somehow managed to wait until the loaf cooled completely before cutting a couple of slices for lunch. I enjoyed one slice unadorned, and topped the other with crisp apple slices and a piece of sharp cheddar. John gobbled down a lightly toasted slice, and gave a rave review :).

Yeast breads have their time and place, but it’s convenient to have a repertoire of quick breads to turn to in a snap. You can bet that this one is going to be added to my collection.