Mason Jar Bread Mix Food

ZUCCHINI BREAD BAKED IN A JAR

Zucchini Bread Baked in a Jar image

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

Ingredients

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla
3 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1/2 teaspoon allspice
3 cups grated zucchini
1 cup chopped nuts

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

PUMPKIN BREAD IN JAR

Pumpkin Bread in Jar image

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

Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 (16 ounce) can pumpkin
2/3 cup water
3 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup chopped nuts

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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