Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: festively layer in a 16 oz canning jar. tapping jar to pack each layer before adding the next. label: 1 jar pumpkin bread. 1 large egg, slightly beaten (or 2 small). .75 cup plus 1 tbs water. .33 cup vegetable oil. preheat oven to 400°f. combine contents of the jar with water, eggs and oil. stir until the mixture is just blended. do not over mix. place batter into greased pan or muffin tins 3/4 full. bake for 15-18 minutes or until done.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.