Baking Bread In Mason Jars Recipes
ZUCCHINI BREAD BAKED IN A JAR
Speaking of gardens and canning who doesn't have zucchini or a friend that has it. That is something EVERYONE around here grows. You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Provided by TROUBLE4U2
Categories Quick Breads
Time 1h15m
Yield 6 Zucchini Breads, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- In large bowl cream sugar and oil with electric mixer.
- Add eggs and mix well.
- Add water and vanilla and mix well.
- Place dry ingredients in a separate large bowl and blend with a whisk.
- Add creamed ingredients to dry ingredients and mix with whisk and spoon.
- Pour one cup of batter into prepared jars.
- Do not use more than one cup or batter will overflow and jar will not seal.
- Place jars evenly spaced on a cookie sheet.
- Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
- Remove jars from oven one at a time keeping remaining jars in oven.
- Working quickly, wipe rim, place lid and ring on jar and secure.
- Jars will seal quickly.
- Repeat with remaining jars.
- When ready to serve, bread will slide out.
- A properly sealed quick bread will stay fresh for one year.
Nutrition Facts : Calories 1015.2, Fat 51.4, SaturatedFat 7.2, Cholesterol 105.8, Sodium 660.5, Carbohydrate 128.1, Fiber 5.5, Sugar 69.2, Protein 14.9
BANANA NUT BREAD BAKED IN A JAR
This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.
Provided by Linda Jean
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
- Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
- Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
- As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
- Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 40.3 g, Cholesterol 0 mg, Fat 8.1 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 261.3 mg, Sugar 24.7 g
PUMPKIN BREAD IN JAR
Make and share this Pumpkin Bread in Jar recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease inside of 8 (1 pint) wide mouth canning jars.
- Cream shortening with sugar.
- Beat in eggs, pumpkin, and water.
- Combine flour, spices, baking soda and powder.
- Add to pumpkin mixture.
- Stir in nuts.
- Pour into jars until 1/2 full.
- Bake uncovered for 45 minutes at 325 degrees Fahrenheit.
- When done, remove jars and wipe down.
- Seal with new lids; the heat will seal the jars.
Nutrition Facts : Calories 720.1, Fat 26.1, SaturatedFat 6, Cholesterol 105.8, Sodium 955.6, Carbohydrate 113.8, Fiber 3, Sugar 68.3, Protein 11.1
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