Skinny Apple Bread in a Jar

Skinny Apple Bread in a Jar is a dairy free and lacto ovo vegetarian recipe with 8 servings. For 84 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 14g of fat, and a total of 310 calories. 2354 people have tried and liked this recipe. This recipe from Citronlimette requires salt, egg whites, brown sugar, and baking soda. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Banana Bread in a Jar, Apple Pie In A Glass Jar, and Apple Pie Cocktail in a Jar.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.In a large mixing bowl, beat together the coconut oil and sugar with an electric mixer until well incorporated. Beat in the egg whites, applesauce, and vanilla extract until light and fluffy.In a separate bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin spices, and pour into the applesauce mixture a little at a time mixing well with each addition. Fold in diced apples and walnuts.Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.Meanwhile, sterilize the lids and rings in boiling water.Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.Store in the refrigerator for up to a week.

 

Step by step:

1. Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.In a large mixing bowl, beat together the coconut oil and sugar with an electric mixer until well incorporated. Beat in the egg whites, applesauce, and vanilla extract until light and fluffy.In a separate bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin spices, and pour into the applesauce mixture a little at a time mixing well with each addition. Fold in diced apples and walnuts.Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.Meanwhile, sterilize the lids and rings in boiling water.

2. Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.Store in the refrigerator for up to a week.

Nutrition Information:

covered percent of daily need