HOW TO BAKE QUICK BREAD IN JARS (WITH 11 RECIPES!)
Provided by Laura
Yield 6
Number Of Ingredients 1
Steps:
- Mix up a batch of Quick Bread as directed.
- Scoop batter into six buttered 8-ounce jars (do not fill jars over half full).
- Place prepared jars on a cookie sheet.
- Bake in a 350 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Place a lid/ring on the jar immediately after removing the bread jars from the oven so they will seal. (This step isn't entirely necessary if you are storing the bread in the fridge. But sealing will allow the bread to keep for an extra week inside the fridge.)
- Allow bread jars to cool completely before transferring them to the refrigerator.
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
QUICK BREAD MIX
Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total)., To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins. , To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 253mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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
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4/5 (73)Category BreadCuisine AmericanTotal Time 2 hrs 25 mins
- Preheat oven and baking stone to 450 degrees. Punch dough down and remove it from the bowl. Using your hands, pull the sides of the dough down and to the bottom until you have a round loaf. Place on a piece of parchment. You can also use a large cast iron skillet. I bake all of my dinner rolls and cinnamon rolls in my cast iron skillet. If you don't have a large cast iron skillet, you can also use a bread pan. If you prefer the shape of a bread pan, use that route, it looks more rustic when done on the stone or skillet, but all the methods will bake fine.
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