This simple, easy-to-follow recipe will teach you how to bake bread that can last for up to 10 years in your stockpile pantry.
The twist on this recipe is that instead of baking on a traditional tray, the bread gets baked directly in canning jars. And the best part? The taste won’t disappoint, even after years on the shelf.
Tips for Canning Bread
Before we get into the recipes, let’s cover some essential tips for preparing your canned bread:
- Choose wide-mouth jars: This makes it much simpler to remove the baked bread without damaging the loaf.
- Sanitize your jars thoroughly: We want to keep dust and bacteria away from our bread. Clean jars are a must!
- Prep your lids for immediate sealing: Ensure your lids are ready to lock right after baking to prevent air from getting in.
Canned Bread Ingredients
This delightful bread recipe is not only delicious but also customizable. The star of the show, the grated carrots, infuse the bread with natural sweetness and moisture, creating a tender crumb.
Beyond the carrots, you can personalize your bread with a selection of mix-ins like chocolate chips, raisins, or almonds to match your taste. With a yield of six to eight jars, this recipe ensures you’ll have plenty to share and enjoy.
You can view the full list of ingredients below.
Get Creative with Your Ingredients
Don’t feel limited by the carrots in this recipe, though. You can replace them with nearly any fruit, vegetable, or even a sauce you have available. Consider using two cups of:
- Fruits: peaches, pineapples, canned or cooked pumpkins, shredded apples, or mashed bananas.
- Vegetables: shredded zucchini or any other vegetable that complements your chosen flavors.
Feel free to add your favorite dried fruits, chocolate chips, or nuts for an extra burst of flavor and texture. This bread is all about customizing it to your family’s taste preferences!
Tip: If you’re looking to make your bread last even longer, try substituting shortening for the oil.
Enjoying & Storing Your Canned Bread
Once the jars are cool enough to handle, you can enjoy a loaf immediately or save it for later. Properly sealed canned bread can last for up to five years on your pantry shelf!
Tip: Create Your Own Jarred Dry Mix
If you’re not ready to bake all the bread at once, consider creating your own jarred dry mix. Simply combine all the dry ingredients in a jar, seal it tightly, and store it for later use.
When you’re ready to bake, just add the wet ingredients (oil, water, and eggs) to the dry mix in a bowl, stir well, and pour the batter into a greased baking pan. Bake according to the recipe instructions, and you’ll have fresh, homemade bread in no time!
Canned Bread Recipe
Equipment
- 1 Oven
- 2 Mixing bowls
- Canning jars with lids
- Baking sheets
- Measuring cups and spoons
- Grater For shredding the carrots or other vegetables.
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil any neutral oil can be used
- 3 large eggs
- 1 tsp baking powder
- 2/3 cup water
- 2 tsps baking soda
- 1 tbsp ground cinnamon
- 1/2 teaspoon table salt
- 2 cups grated carrots
- 3 cups all-purpose flour
- 2/3 cup chopped chocolate chips raisins, or sliced almonds (optional)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare your canning jars by sterilizing them with hot soapy water or your preferred method. Grease the insides with butter, nonstick spray, or coconut oil. Place the jars on a baking sheet for easy filling.
- In a large bowl, combine the sugar and oil. Beat in the eggs until the mixture is well creamed.
- Stir in the vanilla extract and water, followed by the grated carrots or your chosen ingredient substitution.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raisins, nuts, or your preferred combination of add-ins.
- Carefully fill each jar halfway with the batter, leaving enough space for the bread to rise during baking. Overfilling the jars may prevent them from sealing properly.
- Bake the jars on the prepared baking sheet for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and the size of your jars.
- Once baked, remove the jars from the oven and wipe the rims clean with a damp cloth. Immediately tighten the lids to seal the jars.
- Place the sealed jars back in the warm oven and allow them to cool completely. This will help ensure a tight seal.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.