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Mason Jar Pumpkin & Cream Cheese Bread Recipe


  • 8 4oz mason jars or 4 8oz mason jars
  • 1 15oz can of pumpkin puree
  • 1 cup of oil
  • ⅔ cup of water
  • 3 cups of sugar
  • 4 eggs
  • 3 ½ cups of flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of nutmeg
  • ½ teaspoon of ground cloves
  • ¼ teaspoon of ginger
  • Cream cheese mix:
  • 4 oz of cream cheese
  • 1 egg
  • 1 cup of sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350. Spray mason jars with pam cooking spray.
  2. In large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until well blended.
  3. In a small bowl mix cream cheese, egg, sugar, and vanilla.
  4. Fill mason jar half way with pumpkin mix. Put your cream cheese mix on top. pour a little more pumpkin mix to cover the cream cheese mix.
  5. Place all mason jars on a cookie sheet and bake for 20 minutes or until tooth pick comes out clean.
  6. Cover with lids and store for 1-2 weeks or serve immediately.

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