Josey'S Pumpkin Spice Bread In A Jar

• 8 1-pint wide-mouth canning jars with lids and rings
• cooking spray
• 3 1/2 cups brown sugar, packed
• 1/2 cup butter, softened
• 1 (15 ounce) can pumpkin
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup pecans, coarsely chopped

1. Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
2. Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
3. Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
4. Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
5. Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.

lids, cooking spray, brown sugar, butter, pumpkin, eggs, flour, baking powder, baking soda, ground cinnamon, ground ginger, pecans

Taken from www.allrecipes.com/recipe/245014/joseys-pumpkin-spice-bread-in-a-jar/ (may not work)