Pumpkin Bread Rerun

I wrote a few posts awhile back that were rather cluttered, with multiple topics. I've decided to spread them out into separate posts to make them more easily searchable. So, here's the pumpkin bread recipe from this post.

Ok, now to something a bit yummier. I made pumpkin bread today! Now, I mentioned a long time ago that I like to make jars of stuff to give people every year. The pumpkin bread was from one of those jars. I love the leftovers as much as I love the gifts! They always come in handy, and give me lots of new recipes to use. Sometimes, I'll make up extra jars during the year so that I'll have quick, easy recipes on hand. Here's a picture of the first jars I ever put together:
This one was green and yellow split pea soup. Super easy, super cheap, and makes a HUGE pot of soup. Anyway, I've had these jars of pumpkin bread in the cupboard for awhile, and the only time I ever make it is around Harvest time, if I'm assigned cakes and ale for a ritual...which...well...hasn't happened in a long while, beings that I'm very super duper extra solitary right now. Which means, I haven't made pumpkin bread in ages. I've had the jar sitting on the counter for a week, so I FINALLY went for it today! Here's the recipe:

Quick Pumpkin Bread

2 c. all-purpose flour
1 c. packed light brown sugar
1/2 c. raisins
1/2 c. chopped pecans or walnuts
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1. Layer ingredients attractively in any order in 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.
2. If gifting (or if desired), cover top of jar with fabric, attach recipe tag with raffia or ribbon.

Recipe Tag:
1/3 cup butter, softened
2 eggs
1 c. canned pumpkin (I save and freeze my leftover Samhain pumpkin ever year, just for this recipe)
1 jar Quick Pumpkin Bread Mix

1. Preheat oven to 350 F. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray (I didn't have any...used olive oil, worked fine).
2. Beat butter in large bowl with electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until well blended. Add contents of jar; stir just until blended. Pour into prepared pan.
3. Bake 50-55 minutes or until toothpick inserted into center comes out clean (mine took 65 minutes, but I had too much liquid in my bread...it came out fine, though). Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf.

And here is the finished product: