BREAD CAN RECIPES

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CANNING BREAD RECIPE - FOOD.COM



Canning Bread Recipe - Food.com image

Make and share this Canning Bread recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 8 pints

Number Of Ingredients 13

2/3 cup Crisco
3/4 cup white sugar
4 eggs
2 cups pumpkin
2/3 cup water
1/3 cup flour (i prefer unbleached )
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
pumpkin spice
1 teaspoon salt (i perfer sea salt )
2/3 cup nuts

Steps:

  • sterilize wide mouth pints while in boing water cream shorting an sugar an beat in eggs pumpkin an water .
  • sift flour baking powder soda an spices an mix all together.
  • now pre heat oven to 325.
  • take 7 or 8 wide mouth pints an grease with crisco.
  • FILL ONLY HALF FULL! maby a smuge less bake for 45 minutes.
  • REMOVE ONE AT A TIME WIPE EDGES A THEN PLACE LID AN RINGS ON SCREW TIGHT the heat will seal the jars.
  • bread will keep for one year does not last that long in my home come holidays GONE also you can add other fruits instead of pumpkin.

Nutrition Facts : Calories 355.6, FatContent 25.5, SaturatedFatContent 6.8, CholesterolContent 93, SodiumContent 741.8, CarbohydrateContent 28.2, FiberContent 1.6, SugarContent 19.8, ProteinContent 6

BANANA BREAD IN A CAN | JUST A PINCH RECIPES



Banana Bread in a Can | Just A Pinch Recipes image

My mom shared this recipe with me many years ago... and ended my search for the perfect banana bread. This is now the only recipe I use. I've been told by many that it is the best banana bread they've ever tasted! Perfect size for sharing, bake sales and lunch boxes. Very moist! Freezes well.

Provided by Judy Drietz @casualgal

Categories     Sweet Breads

Number Of Ingredients 11

3/4 cup(s) vegetable oil
2 large eggs, beaten
1 teaspoon(s) vanilla extract
2 cup(s) all purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1/2 cup(s) milk or buttermilk
3 - medium/large ripe bananas, mashed
1/2 cup(s) walnut pieces

Steps:

  • Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray. Mash bananas in separate bowl and set aside.
  • In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth - fold in walnuts.
  • Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). They will be a nice golden brown. Time depends on the size of the can. Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
  • Note: I've also made this into muffins. (Baking time is less...use toothpick test) As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.

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