Created by dienia b on September 12, 2022
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.