Step 1: Preheat oven to 325°.F
Step 2: Butter and Pam spray 6 wide mouthed pint jars
Step 3: In large bowl
Step 4: Cream sugar and oil with electric mixer.
Step 5: Add eggs and mix well.
Step 6: Add water and vanilla and mix well.
Step 7: Place dry ingredients in a separate large bowl and blend with a whisk.
Step 8: Add creamed ingredients to dry ingredients and mix with whisk and spoon.
Step 9: Pour one cup of batter into prepared jars.
Step 10: Do not use more than one cup or batter will overflow and jar will not seal.
Step 11: Place jars evenly spaced on a cookie sheet.
Step 12: Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
Step 13: Remove jars from oven with oven mitt and towel one at a time keeping remaining jars in oven.
Step 14: Working quickly, wipe rim, place lid and ring on jar and secure.
Step 15: Jars will seal quickly.
Step 16: Cover with towel
Step 17: Repeat with remaining jars.
Step 18: When ready to serve, bread will slide out.
Step 19: A properly sealed quick bread will stay fresh for one year.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.