I suppose the title of this post is deceptive in some ways: “How To Oven Can Quick Breads” because it’s really baking bread in a jar for storage. There’s no true canning process that takes place. Learn how to preserve quick bread for years of flavorful, moist bread. Our favorite is zucchini bread and banana bread.
We call it oven canned quick bread because when the bread is taken from the oven we immediately place a lid on it to seal the jar. I had never heard of oven canning quick bread until I was visiting my old-timer friend Helen, who has allowed me to say she’s 80.
She offered me some of her oven canned zucchini bread. It was moist and delicious after being in the jar for over a year. I asked her how to can zucchini bread and other quick breads and she taught me.
She took me under her wing during the three years we lived in the panhandle of Idaho. She taught me how to garden, can, and many other things about living at high altitudes and temperatures. This is the last thing she taught me before we moved back to the deep south.
If you are subscribed to our newsletter, then you’ve already gotten the TFL Zucchini bread recipe. If you’re not yet a subscriber, don’t worry, I’ll share it here in this post.
How to Oven Can Quick Breads
*All of our ingredients are organic and non-GMO. You use the ingredients you feel comfortable with or have on hand.
Notes
This recipe will make 4-quart jars or 8-pint jars.
You can use any quick bread recipe you like when you oven can quick breads. I used zucchini and bananas because I had so much zucchini and because the bananas were overripe. I don’t like wasting anything that can be used in some other way, even just to feed it to the animals.
Use wide-mouth jars to make it easier to grease the jars and to get the bread out when you’re ready to eat it.
IMPORTANT: It is imperative your jars and lids be sterilized before pouring your batter into them. After thoroughly washing my jars in hot soapy water and rinsing them in hot water, I pour boiling water over them and let them sit while I mix the bread. I place my lids in boiling water also and let them sit as well. *More safety information at the end of this post
Instructions for Oven Canning Quick Breads
- Sterilize your jars and lids.
- Preheat your oven to 350 degrees F or the temp your recipe calls for.
- Oil your jars – I use coconut oil
- Mix your batter according to your recipe.
- Fill your sterilized jar 1/2 – 2/3 full – overfilling will result in bread rising out of the jar. Helen warned me and I tried not to overfill the jar, but I’m still learning about making altitude adjustments in my baking. If yours does rise out of the jar, as you can see mine did in the photo I shared above, simply cut off the excess before wiping the lip of the jar for sealing.
- Place a baking sheet in the oven to allow for the stabilization of the jars. Place the jars on the baking sheet.
- Bake until done according to your recipe or the brownness you like.
- Immediately remove the jars from the oven and wipe the lid with a damp cloth to ensure it’s clean. BE CAREFUL! The jars are hot so exercise common sense and safety.
- Place a lid on the jar and screw the cap on.
- Let set on the counter for 24 hours. If the jar doesn’t seal, store the cool jar of bread in the frig until you’re ready to eat it.
- Store your sealed jars in a cool, dry place like your basement or pantry shelves.
That’s it! That’s all there is to oven can quick breads for years of preservation.
TFL Zucchini Bread
Ingredients
- 3 cups shredded zucchini
- 1 ⅓ cup sugar
- ⅔ cup coconut oil melted
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon decrease or leave out if you want to
- 1 teaspoon ground cloves decrease or leave out if you don’t like cloves
- ½ teaspoon baking powder
- 1 – 1 ½ cups chopped walnuts or pecans optional we always go for more on the nuts.
Instructions
- Heat oven to 350 and move rack to low position. You want the top of the bread pan to be in the center of the oven.
- Butter or oil 2 loaf pans.
- In a large bowl combine sugar and oil. Add zucchini and vanilla, mix well.
- Add eggs one at a time mixing well after each egg.
- Add nuts, cinnamon, and cloves and mix well.
- Add other ingredients and combine well.
- Pour into your prepared pans or jars and bake.To oven can your bread, follow the instructions in this post.8" loaf pans – 50 to 60 minutes9" loaf pans – 1 hour 10 mins to 1 hour 30 minutes
- You’ll know it’s done when a toothpick you insert in the center of the loaf comes out clean.
- Cool pans on a wire rack for 10 mins before removing from pan.
Notes
Nutrition
Safety and Other Concerns
There is some variance in how long the bread is good for. Some say it’s good for 6 months, some say it’s good for a year, and some even say it’s good for several years. Personally, because it’s bread, I’m going with one year for our family, but do the research and decide for yourself.
There is some question about the safety of canning bread in jars. It’s recommended you keep them in the frig, but for us, this defeats the purpose of “canning” the bread. You will hear stories from all sides.
- People like Helen have done this their whole lives and have never had a problem.
- People say the government says it’s bad because they want to control the food supply. While it’s true there is an ongoing war on our food supply, you have to decide what you think on this issue.
- People who say it’s absolutely unsafe don’t do it.
- And people who say it’s safe if you keep them refrigerated or frozen.
So there you have it. I believe safety relies on sterilizing the jars and lids and making sure the bread is done. As always, I want you to make the most informed decision you can, so if you have any misgivings, please do further research.
Do you oven can quick breads? Please share your tips and experience with us in the comments.
Is it difficult to get the bread out of the jar?
Hi Joyce, Although I only use wide mouth jars, sometimes you may have one that needs a little coaxing. If I run into that, a butter knife ran around the inside of the jar next to the sticking part loosens it with no problem. Thanks for asking!
I’d love to try this with raisins or dried cranberries. Have you ever added them to your canned bread and would they cause a problem?
I have not tried adding fruit, however I do believe it would work. Afterall, bananas are fruit and I do a lot of banana bread. Let me know how it turns out, please.
I read the instructions over several times before I would consider canning quick breads. I have canned everything from catsup to veggies, jellies, pickles, baby food, etc, etc, etc,. I have been canning for my own family for 60 years after years as a child helping my mother can everything we grew in our “victory garden”. However, I had never canned quick breads nor had I ever had known anyone who did. So, I decided to give it a try since I had an abundance of zucchini. I followed the instructions to a tee and even useing the recipe included. Well, I had a couple jars that did not seal. I attribute that to the cheap lid inserts I could only find because of the shortages during Covid. The other jars were sealed and I was pleased. Once I set them on the shelf I was anxious for time to pass so I could sample them. Well, after a few weeks I checked the jars only to be surprised the jars were still sealed but the bread inside was molding! How could that be, they were still sealed but yet they were molding. All 12 jars! It was a lot of work canning the bread only to throw away all loaves because they molded in the sealed jars. I was so thankful I had not given anyone a jar of bread before it molded fearing they would discover the same results I had. I must say, I learned a lesson, never try to can quick breads again. It was a lot of work only to be thrown away in the garbage.
Rita, I hate to hear about your bad experience. I’ve never had that happen and don’t have an idea of what could have caused it. I asked Helen and she hasn’t experienced it either. I’m sorry it went so wrong for you.
Did you put dried fruit in your bread? I have been told never to can dried fruit something to do with the sulfates do you research but if you put dried cranberries or apricots etc. that may be the reason.
Can this recipe be made with a gluten free flour? Such as a gluten free rice based flour?
Brandy, The recipe can be made with any flour, however, I don’t have any experience converting the recipe to use gluten free flour. I also have never “oven canned” bread made with it but I don’t see why it wouldn’t work as well. Please share your experience with us when you’ve made it.
I have tried this bread and a few others using only gluten free flour, because my husband cannot have gluten. This bread and the banana bread turned out beautifully, and it’s been over six months and I have had no problem with any of them. It’s worth doing.
Thank you, Liza, for sharing your experience with us. I’m so glad you enjoyed the recipes!
Love this. Last year, I froze almost 70 something loaves of bread. Freezer went out and I lost them all. Killed me. All that hard work. So tried my recipe first and I’ll try yours next.
But question, my jars sealed but there is moisture inside because of the heat. Is that normal or do I need to try again? Or maybe that will clear up after awhile?
Casey, I apologize for the delay in getting back to you. Some moisture in the jar is expected, like you said, from the heat. It should be absorbed by the bread and be fine. Without actually seeing it I can’t say for sure, but I think it’s ok. Check your jars in a few days to see if there’s any slime, mold, or other discoloration you’re not happy with. “If in doubt, throw it out” is my canning mantra. Let me know how it turns out or if you have any other questions. Thanks for being part of TFL Community!
This bread taste so fresh even after months of sitting. This is so good love this recipe.
Hi Jason,
I’m so glad you enjoy this recipe. It is yummy!
can you can white bread? after it rises, can you cut in place in jars and bake?
Chris, I’ve never tried this but I believe it would work. What a great idea! I will have to try it. Let me know how it turns out. Thanks for asking a great question.
I LOVE this concept! Thank you so much for sharing. I am absolutely going to try this.