Bread in a Jar is a fun, convenient, and totally charming way to bake and serve individual portions of your favorite quick breads. These mini loaves are baked directly in mason jars, making them perfect for gifting, storing, or packing in lunches. Whether it’s banana bread, pumpkin spice, or classic cinnamon swirl, the result is moist, delicious, and downright adorable.
Why You’ll Love This Recipe
I love making bread in a jar because it’s practical, portable, and just the right size. The jars seal tightly after baking, so the bread stays fresh longer than usual. It’s also a great way to gift homemade baked goods without needing any wrapping. Plus, I can switch up the flavors with ease depending on the season or craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
ground cinnamon (optional, depending on flavor)
eggs
sugar (white or brown)
vegetable oil or melted butter
milk or buttermilk
vanilla extract
add-ins like mashed banana, pumpkin puree, shredded zucchini, or chocolate chips (depending on flavor choice)
Directions
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I preheat the oven to 325°F and grease 4–6 wide-mouth mason jars (pint-sized jars work best).
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In one bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
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In another bowl, I mix the wet ingredients: eggs, sugar, oil or butter, milk, vanilla, and any mix-ins like banana or pumpkin.
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I combine the wet and dry ingredients just until smooth—no overmixing.
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I fill each jar about halfway to allow space for the bread to rise.
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I place the jars directly on a baking sheet and bake for 35–40 minutes, or until a toothpick comes out clean.
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I remove the jars from the oven, let them cool for a few minutes, then screw the lids on while the jars are still warm if I want to vacuum seal them.
Servings and timing
This recipe makes 4–6 jars of bread. It takes about 10–15 minutes to prep and 35–40 minutes to bake, depending on the specific recipe used.
Variations
I love switching up the flavors: banana nut, lemon poppy seed, cinnamon apple, pumpkin spice, or even chocolate zucchini. Sometimes I swirl in a bit of cream cheese or nut butter for extra richness. For festive gifts, I decorate the jar lids or tie a ribbon and tag around them.
storage/reheating
Once sealed, the jars stay fresh at room temperature for about 3–5 days, or up to a week in the fridge. I reheat the bread by removing the lid and microwaving the jar (without metal) for 15–30 seconds, or I scoop it out and toast it.
FAQs
Can I bake the bread in jars with lids on?
No, I never bake with the metal lids on. I only place the lids on after baking, while the jars are still warm, to create a gentle seal.
What size jars should I use?
I use wide-mouth pint jars for best results—they’re easy to fill, bake evenly, and are the perfect serving size.
Can I freeze bread in a jar?
Yes, once cooled, I seal the jars tightly and freeze them for up to 2 months. I thaw in the fridge or at room temperature before eating.
Is it safe to bake in glass jars?
Yes, as long as I use mason jars specifically designed for canning—they’re tempered for heat and safe for baking.
Can I make this gluten-free?
Absolutely. I’ve substituted with gluten-free all-purpose flour and adjusted the liquids slightly when needed.
Conclusion
Bread in a Jar is one of those simple, satisfying bakes that feels both cozy and creative. I love how customizable and giftable it is, and how well the bread stays moist inside the jar. Whether I’m making a small-batch treat or prepping thoughtful presents, this recipe is always a fun way to share homemade goodness—one jar at a time.
Print
Bread in a Jar
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 jars
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bread in a Jar is a clever and charming way to bake individual servings of quick bread directly in mason jars. Moist, portable, and perfect for gifting, these mini loaves are a creative take on classic favorites like banana, pumpkin, or cinnamon swirl bread.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional)
- 2 eggs
- 1/2 cup sugar (white or brown)
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 cup mashed banana, pumpkin puree, or other mix-in (depending on flavor)
- 1/2 cup chocolate chips, chopped nuts, or other add-ins (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease 4–6 wide-mouth pint-sized mason jars.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with sugar, oil, milk, vanilla, and chosen mix-in (like banana or pumpkin).
- Combine wet and dry ingredients, stirring just until smooth. Fold in optional add-ins.
- Spoon batter into jars, filling each about halfway to allow room to rise.
- Place jars on a baking sheet and bake for 35–40 minutes or until a toothpick comes out clean.
- Let cool slightly, then screw on lids while still warm if sealing for storage.
Notes
- Do not bake with lids on; add lids only after baking.
- Decorate jars with ribbon or labels for gifting.
- Use gluten-free flour to make it gluten-free.
- Reheat in the microwave (lid off) for 15–30 seconds or toast slices as desired.
- Try flavor variations like cinnamon apple, lemon poppy seed, or chocolate zucchini.
Nutrition
- Serving Size: 1 jar
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
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