Feb 26, 2012

Canned Carrot Bread

Everyone has that one comfort food that reminds them of home, right? Well, my Dad is one heck of a cook, so I have many! One that I remember fondly is our family canning jar breads. You can make it with pumpkin, banana, apple, cranberry and carrot. Each as equally tasty as the last!

Canned Carrot Bread

  • Wash & dry 6 pint size wide mouth canning jars; grease well, preheat oven to 325°
  • Cream 2/3 cup shortening with 2 2/3 cups sugar
  • Add 4 eggs & 2/3 cup water, beat well and add 2 cups shredded carrot
  • Add 3 1/3 cups flour, 1/2 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves & 1 cup chopped pecans
  • Fill jars just about 3/4 full. Bake in preheated oven for 45-55 minutes. The bread is fully cooked when an inserted knife comes out clean. When done remove one at a time from oven. Put scalded lid on and seal.
Helpful tips: If the jar is too full, cut the top off with a sharp knife before sealing. Do not screw on the lid as tight as it can go. Seal just enough so that it is slightly tight. The air needs to escape so that it will seal. You will hear a "pop" when the jar has properly sealed. After the jars have popped screw on the lid as tight as you can. You should have about 3/4 of a turn left.
Other variations: 
  • 2 cups applesauce
  • 1 can whole cranberry sauce
  • 2 cups shredded apples
  • 2 cups pumpkin
  • 1 cup each - raisins & carrots - (shredded)
  • 2 cups mashed banana

When serving, the bread should easily slide out of the jars. If it doesn't you didn't grease the jars well enough! Take a knife, insert it all the way to the bottom of the jar and rotate it around the edge. It should slide out in one whole piece. Slice and serve. Jars of bread should keep for several months if sealed properly. The little pop top on the jar lid should be flat and not pop when you touch it. Properly sealed jars will pop when you open it. If they don't seal, and it will happen, eat those within the next week or so or they will dry out. Enjoy!


  1. Well, Audra -- I'm officially HUNGRY. I {heart} carrot cake too. Thanks for sharing!!

  2. This looks so good! Thanks for sharing!!

  3. This looks like a great recipe! I would love for you to link it up to my Recipe Party at The Sweet Spot.

  4. Can't wait to try this with the empty jars during the "off" season! So cool!

  5. Hi Audra, This looks so yummy and really i love your writing skill! have a great day!! blessings!!

  6. Thanks for linking up to Toot Your Horn Tuesday! I love carrot cake and can't wait to try this bread. If you ever come to Nashville you have to go to J Alexander's and try their carrot cake. Its supposedly the best in the country :)

  7. Thank you Audra for sharing such an amazing and educational recipe! I can't wait to try the apple sauce and banana. I can a lot and have never heard of canning cake! Thanks so much for sharing at Mix it up Monday :)

  8. What a cool idea!! I've never heard of that. Thanks for linking up with The Recipe Party! I'm pinning this so I can try a gluten free/ vegan version :) Hope to see you again Sunday :)
    <3 Ashley

  9. Hi! I'm a new follower from Sugar Mama's linky Recipe Party. :-)

    I am really liking your blog!!! So many wonderful recipes!

    Please feel free to check out my new blog and join us for my Blog Party- Pinterest Style later this month. :-)


  10. CONGRATULATIONS!!! Your recipe is being featured on Today's Menu Round Up.
    Please go grab a "featured" button.
    THANK YOU for sharing your recipe with us at Cast Party Wednesday.

  11. Great idea! I bet you could do this with zucchini as well. Thanks for sharing!

  12. How long do they last in a properly sealed jar?

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