I’ve long been fascinated that it is possible to bake quick bread in jars. I finally took a little time to learn the tricks!
Whether we like it or not, it’s time to think about getting back into a school routine. For all who need to pack a lunch (and even for all who don’t!), we’re excited about our new Lunch in a Jar series!
We’ve got 10 super fun Lunch in a Jar ideas to share this month – perfect for your Back to School lunchbox! Subscribe here so you won’t miss a post!
I love the idea of making a batch of Quick Bread in Jars, then grabbing them out of the fridge as needed to pack in lunches!
Why bake Quick Bread recipes in jars and not simply bake muffins to pack in lunches? Simple! Jars keep the breads/muffins from becoming smashed. It’s genius really. Bake them, stash them, grab them, pack them. It’s super fun!
How to Bake Quick Bread in Jars
- 1 batch of your favorite quick bread (see recipes below!)
- 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.
Here are 10 of our favorite Quick Bread/Muffin recipes!
- Applesauce Bread
- Chocolate Chocolate Chip Bread
- Lemon Bread
- Peanut Butter Chocolate Chip Bread
- Pumpkin Chocolate Chip Bread
- Strawberry Bread
- Zucchini Carrot Bread
- Whole Wheat and Honey Zucchini Bread
- Banana Bread
- Chocolate Zucchini Bread
Stay tuned for an entire month of Lunch in a Jar ideas!!!
Looks great!! I’m confused on step 5- if you seal them, do they keep for an extra week *outside* the fridge it did you really mean to say inside? Just curious cuz fridge space is prime real estate! ;)
Unfortunately, I did mean “inside” the fridge as if you seal them, they will stay good extra long when refrigerated. But if you want to save on fridge space and think you’ll use them all up within a week or week and a half, I think they should be just fine in the pantry!
I would just caution readers to use Ball, Kerr, or other jars specifically made for canning. The glass of a real mason jars is designed to be heated to high temps over and over.
Reusing old jelly, speghetti sauce, or other such jars is not safe, as the glass on these jars is not designed to withstand repeated exposure to high heat temps.
But totally a great idea for the lunchbox! And way better for the environment than using plastic baggies. A win-win!
YES! So true. Not all jars will work well in the oven. Thank you for pointing this out!
Maybe this should be obvious, but it’s not to me. How does one eat the quick bread from the jar? Just a fork? Or should it slide right out, and can be just eaten with hands/fingers?
Ahh, good question. Both! They should slide right out, but it’s fun to eat with a fork too. :)
HAHA i was asking self same question :)
I make our whole wheat bread in mason jars every week. I use a wonder oven. It makes a crustless loaf that is delicious. (Also, no oven to heat the boat up).Also muffins turn out very moist. The best jars to use are the wide mouth kind. I use coconut oil inside the jars, and the bread come out fine. I will have to try butter. Thanks for the tip about putting the lid before they cool to help it keep longer. We live on a sailboat and how to keep food longer is always a good thing.
I read that to store quick breads that we are not to use any dairy product other than eggs. From what I understand, it is the dairy products that can cause botulism. So, instead of butter, vegetable oil or Crisco can be used.
This looks fun! Do you have any gluten free quick bread recipes that will work?
Thank you.
I haven’t tried any gluten free recipes with this idea. I sure think it would work, but I can’t say for sure. :)
I made a cake this way to ship to my deployed husband! It was still good when he got it 9 days later. I will have to see how this works!
Can you freeze them? And if so, how long do they stay good for? Thank you!
My Granny’s generation baked quick breads in jars and kept them for months in their pantry, but now they tell you not to do that, and that it’s not safe. I have personally kept them with a good seal 2 months unrefrigerated, so I’m thinking 9 days in the mail, or 2 weeks in fridge is nothing. I’m not telling people to try this, just pointing out that they actually keep really, really, well.
Just curious, when you seal them hot does the top get “soggy”?
I bake loads of wick bread and muffins for my b&b,. This would be great as I could seal, serve, wash, reuse…. And only the flavors people choose would be opened, keeping the others fresher longer.
Mine haven’t gotten soggy – great idea for your b&b!
My experience with canning, is it stays perfect until you eat it. Comes out fresh tasting.
They should definitely not be stored outside of the fridge for longer than a few days to be safe. The jar creates a low oxygen environment which is perfect for botulism spores, which do survive baking. It is wise to include a warning with any given as gifts so people don’t confuse them for actual canned goods and try to keep for a year as some recipes suggest.
And while mason and ball jars are intended for high heat, there are warnings from the msnufacturers not to bake in them because they aren’t intended for ovens. Personally, I have baked in jars and they haven’t shattered, but that doesn’t mean it isn’t possible! I do trust what the manufacturer says and stopped doing that when I learned. I do use jars for steam baking though, which is closer to what they were designed for. It’s great if you don’t have an oven. Lots of instructions available (it’s like Boston Brown bread) for those and I am sure this recipe would work, then you have cake in a jar! Still has to be refrigerated.
Any specific jar that you can give me a link to that is actually meant for the oven? I can’t seem find any. Thank you.
I put teralized lids on them when they come out of the oven, and they seal on there own from the heat. Then you can put them in the pantry.
Does anyone have a link to an oven-safe jar? Every one that I see the company doesn’t recommend it.